A bit unusual for us this, but this morning I found myself with about half of the Fruit Loaf left. Now, I made this three days ago, so whilst I was happy to have one more slice toasted I feared that the rest might end up as chicken food.
My youngest loves bread pudding, so it seemed the obvious way of getting the rest of the loaf consumed. Sorry chickens!
Actually this is the perfect way to use up this loaf, my normal bread pudding recipe requires dried fruit, mixed spice and the zest of an orange. Well, all of this is already in there, with the marmalade taking the place of the orange zest. So this was easy peasy to put together and tastes really lovely. I did add a little extra mixed spice and some nutmeg because I love aromatic bread pudding.
750 – 800 g (10-12 oz) leftover fruit loaf
50g (2oz) melted butter
300ml (½ pint) milk
½ tsp mixed spice
½ tsp freshly grated nutmeg
75g (3 oz) dark brown muscovado sugar
Break the bread into a large bowl. Traditionally you are supposed to remove the crusts but it would be a shame to remove the crust of this loaf as it is so tasty so I didn’t. I just made sure the crusty bits were broken up quite small. Combine the melted butter and the milk and pour over the bread. Give the mixture a good stir and then set aside to soak for 30 minutes.
Beat the egg and add to the bready mixture, along with the spices and sugar and stir well to combine.
Butter a shallow dish, I used my ceramic flan dish with measures 23 cm. Pour the mixture in and level the top. Place in a preheated oven at 180°c, gas mark 4 or the Baking Oven of the Aga for about 1 hour. It may take a little longer, depending on your oven. It should be golden brown and firm to the touch. Allow to cool a little. It’s good warm or cold.