This is a traditional pudding very fruity and spicy. It is good way of using up day-old bread. Enjoyed by all the family.
Preparation time 30 minutes
Cooking time 40-45minutes
7oz (200g) white bread (sliced)
3oz (75g) soft butter
1oz (25g) sultanas
1oz (25g) mixed candied peel
1 pint (600ml) milk
4 egg yolks
3oz (75g) castor sugar
½ teaspoon mixed spice
Pre-heat oven gas mark 4 (400F 200C).
Grease a 2 pint (1.2 litre) ovenproof dish. Spread the bread with butter and cut into quarters. Arrange half of the bread in the dish. Sprinkle half the sultanas and mixed peel over half the bread. Place the remaining bread slices over the fruit and then sprinkle the remainder of the fruit over the bread.
To make the custard, bring the milk to almost boiling point in a heavy based saucepan. Whisk together the egg yolks and sugar in a bowl, then pour in the warm milk. Strain the warm custard through a sieve and pour it over the bread. Leave to stand for 30 minutes, sprinkle with the mixed spice. Bake in a moderate hot oven for 40-45 minutes until the pudding has just set. Serve warm.