Recipes Dessert Recipes Puddings Spiced Fruit Bread Pudding Back to Puddings Spiced Fruit Bread Pudding Total Time 1h 25m Prep Time 15m Bake Time 1h 10m Serves 12 Skill Level Easy Dietary Needs Veg Vegetarian 3 Reviews 5 star rating Share This spiced fruit bread pudding is a delicious blend of dried fruit, orange, lemon and spices. This traditional pudding is perfect for a winters day tucked up in side in the warmth and best served with custard or cream. Method Crumble the bread into large bowl, add the milk and mix well, leave to soak for at least 15 mins. Place the fruit, zest and juices, cinnamon and nutmeg in another bowl, and leave to soak. Butter an ovenproof dish measuring about 24 x 18 x 6cm. Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4.) Use a balloon whisk to beat the bread mixture making sure there are no lumps. Add the butter, sugar and eggs and beat again. Stir in the soaked fruit. Tip the mixture into the prepared dish, sprinkle the demerara over the top. Bake for 1 hour 10-20 mins until the top is golden and the pudding feels firm to the touch in the centre. Leave to cool until just warm. Cut into 12 squares and serve warm or cold. Let's Bake The easiest way to follow a recipe British Bakes Christmas Comfort Food Vegetarian Reviews 06 January 2020 5 star rating Lovely brings back memories of baking with my grandma filled the kitchen with warm spice 28 July 2019 5 star rating Good flavour easy to make. Will make again and try a couple of tweaks. 08 November 2017 5 star rating A beautifully flavoured old fashioned bread pudding. A favourite among my family and friends Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric 250g Bread (wholemeal) 350ml Milk (whole) 275g Dried mixed fruits 1 Orange(s) (zest and juice) 1 Lemon(s) (zest and juice) 2 tsp Cinnamon (ground) ½ tsp Nutmeg (freshly grated) 50g Butter (unsalted) (melted) 100g Billington’s Unrefined Dark Muscovado Sugar The rich taste and all-natural colour of dark muscovado adds depth to all of your cooking and baking, making it the world’s finest dark brown soft sugar. It pairs wonderfully with chocolate and is perfect in marinades, sauces and chutneys. 2 Egg(s) (free range) (beaten) 2 tbsp Billington’s Unrefined Demerara Sugar Unlike brown sugar, which is just refined white sugar lightly covered in molasses, Demerara is a partially refined light brown sugar. It is produced from the first crystallization during processing cane juice into sugar crystals. It is a large-grained, crunchy, golden coloured sugar, and unlike brown sugar, which has the added molasses flavour, Demerara has a natural caramel-like flavour that hasn’t been refined out. This lends warm caramel notes to any coffee, but also adds a delicious crunch and flavour to fruit crumbles and biscuits. Or why not sprinkle on top of home-baked muffins for that perfect crunchy finish. Utensils Oven Proof Dish Balloon Whisk Large Mixing Bowl