Prep 10 mins plus 15 mins soaking, cook time 1 hr, 30 mins.
- 500g white or wholemeal bread
- 500g mixed dried fruit
- 85g mixed peel
- 1½ tbsp mixed spice
- 600ml milk
- 2 large eggs, beaten
- 100g sugar (light muscovado is best)
- Zest 1 lemon (optional)
- 100g butter, melted
- 2tbsp sugar (demerara is best)
Tear the bread into a large mixing bowl and add the fruit, peel and spice. Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread. Add eggs, sugar and lemon zest if using. Stir well, then set aside for 15 mins to soak.
Heat oven to 180°C. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base) with greaseproof paper. Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara. Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.
Leftovers? Cut into individual portions and freeze in bags or airtight containers.