I’ve told you about my friend Nicky, the chef, before I think. We’ve
been friends for about 19 years, ever since, as a schoolgirl still,
she came to work for me in our first ever business. We’ve been good
friends ever since. Last week she came over for coffee, as she does
every week (Thank God for good friends you can bear your soul to) she
brought some bread pudding with her, a ‘cake’ I think of as being very
English. I did ask for the recipe and remember it consisted of bread,
butter, sugar, raisins and not much else! I’ll try and get the exact measurements when I next see Nick. It’s fabulous with a big mug of tea, your best friend and time to put the world to rights!
update: 19th February 2014.
My lovely friend Eleanor has shared her Nan’s famous bread pudding with me and has allowed me to share it here with you…..so drumroll please…..here we go…..
- white bread (a loaf, turned into breadcrumbs)
- 150 grams sugar (white, brown or mixed)
- 500 grams raisins (or sultanas)
- 1 litre full fat milk
- 75 grams butter (plus extra for lining the tin and top)
- 2 teaspoons mixed spice
- 1 teaspoon vanilla extract
- Demerara sugar, to sprinkle on top.
- In a big pot heat the milk, butter, fruit and sugar (don’t let it boil).
- I use my Magimix to turn the bread into crumbs, add breadcrumbs mixed spice and vanilla, stir well.
- Grease well a roasting tin and empty the mixture into, spread well into all corners, then dot the top with butter in small amounts, cover with a piece of foil so fruit does not burn (remove this 10 mins before end of cooking time) (cook for 45 – 55 mins) or until golden brown and smelling yummy!
- Sprinkle with Demerara as soon as it comes out of the oven
- You can serve this with a cuppa or have as a dessert with some custard. Happy cooking!
Thankyou eleanor, for this lovely family recipe.