This is a classic pud and a great way to use up leftover bread, or even panettone from the festive period. This pudding is great served in a large dish however it can also be split into cute individual pots.
Preheat the oven to 180°C (160°C fan, gas mark 4).
Cut each slice of bread in half diagonally. Arrange one layer over the base of a 1.7 litre (3 pint) buttered oval baking dish.
Sprinkle with the chopped mixed peel and most of the raisins. Cover with the remaining buttered bread and top with the rest of the raisins.
Mix together the milk, double cream, golden caster sugar and lemon zest.
Lightly whisk the eggs in a small bowl then whisk into the milk and cream mixture and pour over the bread.
Sprinkle over the demerara sugar and bake for 20-25 minutes. It should be crunchy on the outside and soft inside.
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