My Nana used to make this lovely bread pudding, baking in her big old kitchen. This sweet and spicey breadpud is something I associate a lot with her – along with the excitement of throwing leftover bacon rind to the chickens, picking “baby matoes” (little tomatoes) and night time hot chocolate. So, faithfully recreated, here’s Nana’s bread pudding and all its memories… Don’t be scared of the quantities of spice, we really are talking tablespoons!
Nana’s Bread Pudding (serves 6)
225g stale bread
75g soft dark brown sugar
25g caster sugar
280ml milk (full fat)
100g raisins
1 tbl ground mixed spice
1 tbl ground cinnamon
50g butter (cold)
4 tbl milk
1 egg
Break the bread up into chunks and put it into a mixing bowl. Add the sugars, spice, raisins and milk. Mix it all together and leave it to soak in the fridge for at least an hour, preferably longer.
Once it’s well soaked, give the mixture another good stir to get it all gloopy. Grate the butter in to the mix. Beat the egg in the rest of the milk and add that in too. Mix well for one last time, and pour the whole lot into a lightly buttered, lined loaf tin.
Bake at 180C for about 45 minutes – sometimes a little longer. In the Aga – 30 minutes in the roasting oven with cold shelf, then finish with another 20 minutes in the simmering oven. You can also sit the loaf tin inside another tin with a lid to stop the edges getting too crispy, but leave the lid off for the last 20 minutes or so to get a nice crispy top.
Leave it to cool a little then sprinkle demerara sugar on the top.
Serve slightly warm, or at whatever temperature you get when you’re eating it out on the hills – both good!
If you like this, you may also like Carrot Cake and Cinnamon Tea Ring
Relaxing Retreats in the beautiful Black Mountains
Time out, rebalance, recharge, walk, talk, eat cake
Fabulous food, huge hugs, foot warming fires, views views and more views, relaxation 🙂 Fantastic time in the mountains
