bread pudding recipe - waitrose
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8/3/2019 Bread Pudding Recipe - Waitrose
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s recipe was first published on Waitrose.com in September 2005.
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read Pudding
rming spices and succulent fruit make this classic British pudding extra special.
eparat ion t im e : 10 minutes, plus soaking
ooking t im e : 1 hour 30 minutes
ot a l t im e : 1 hour 40 m inut es, p lus soak ing
akes: 12 squares
gredients
g day-old white bread, cut into thick slices
ml Waitrose Semi-Skimmed Milk
raisins
currants
ated zest of 1 lemon
g demerara sugar
p ground mixed spice
edium Waitrose Columbian Blacktail Eggs, beaten
ethod
. Place the bread in a large mixing bowl. Pour half the milk over the bread and leave to stand for at least 1 hour, preferably overnight. Prehe
oven to 150°C, gas mark 2. Grease and line the base of a 20cm deep square tin.
. Add the raisins, currants, lemon zest, 125g of the sugar, mixed spice, eggs and the remaining milk to the soaked bread. Mix well to combin
break up the bread.
. Pour the mixture into the prepared tin and level the surface. Place in the oven and cook for 1½ hours, or until golden and springy.
. Remove from the oven and sprinkle the remaining sugar over the top. Cool a little then cut into 12 squares and serve warm.
ook's tips
ad pudding freezes very well. Cut into squares and wrap well in clingfilm before placing in the freezer. To serve, thaw completely then warm
heated oven at 150°C, gas mark 2 for 15-20 minutes.
verage customer rating
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Based on 84 ratings
e this recipe out of five:
Nutritional information
er serv ing % of RDA What i s RDA?
nergy 244kcal
t 3.1g
aturated Fat 1.2g
alt 0.7g
ugars 26.4g
more information about nutritional labeling, click here.
ossary Items for this recipe
q Bread
q Clingfilm
q Combine
q Currants
q Egg
q Freeze
q Grease
q Ground mixed nuts
q Leave to stand
q Lemon
q Line
q Milk
q Mix
q Mixed spice
q Pour
q Preheat
q Raisins
q Slice
q Soaked
q Sprinkle
q Sugar
q Thaw
q Thawed
q Wrap
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ustomer comments & images
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scattyhel
07/08/2010
really nice but next time i make it ill put more fruit in it and more spice but other wise best one
made and it didnt last with the family for long!!!
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ROZELLA
01/06/2010
Hey ! this is a good old fashion pud. Don't just feed the birds with stale bread make this. I add
orange zest more spices. Did not bother with the sugar on the top. Tasted better the next day
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diveangel
29/09/2009
Lovely recipe (but we leave out the lemon) - lovely and gooey, just like grandma used to mak
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pammerton46
01/09/2009
If you wanted the really old fashioned bread pudding recipe add 4oz atora suet (vegetarian su
just as good) and 4 teaspoons mixed spice .This gives a deeper flavour and a darker colour. hour.45minutes to cook. Eat when cold, preferably the day after cooking.
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Shelley19
05/03/2009
The first time I made this, I took it to a mother and toddlers day out and it all went. I was aske
the recipe as everyone loved it. I thought it was a little sticky in the middle though and after
putting the sugar on the top, it went a little wet & sticky there too. The 2nd attempt received th
same positive comments, only I still found it sticky in the middle and on top. I made it again
yesterday and this time I put ALL the sugar in the pudding and left it in the oven for a further 1
minutes and it came out perfect. Bread Pudding reminds me of my mum and I told her about
and she has also asked for the recipe to update her old one, so it can't be that bad!
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country girl 007
07/11/2008
I was mid way through cooking this recipe when I clocked the awful review! I must say I to wa
expecting a disaster, BUT was pleasantly surprised when one and a half hours later a thoroug
delicious and authentic pudding arrived. I have a house of fussy little devils, but this pudding d
not last the evening. I will definitely be making it again.
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Kassiani
13/02/2008
An unmitigated disaster! I wish I'd noticed the 1-star rating before trying out this recipe. This is
uncharacteristic for the Waitrose website as most of the recipes I've tried so far have been litt
gems. So I was very surprised this one has slipped through the net and crept its way into a
collection of fine recipes.
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