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250g Allinson Wholemeal Batch bread
275g mixed dried fruit
Zest and juice 1 orange
Zest and juice 1 lemon
2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
50g butter, melted
100g Billington's Dark Muscovado sugar
2 eggs, beaten
2 tbsp Billington's Demerara sugar
1. Crumble the bread into a large bowl, add the milk and mix well, leave to soak for at least 15mins. Place the fruit, zest and juices, cinnamon and nutmeg in another bowl, and leave to soak.
2. Butter an ovenproof dish measuring about 24 x 18 x 5cm. Preheat the oven to 180°C/160°C fan/gas mark 4.
3. Use a balloon whisk to beat the bread mixture making sure there are no lumps. Add the butter, dark muscovado 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 70-80 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.
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