Diamond Bread PuddingBy Michael Chappell


500g wholemeal bread
400g mixed fruit
300g brown sugar
200g suet (vegetarian if required)
3 eggs
2 teaspoons mixed spice
2 teaspoons ginger


1. Wet bread (not soak), squeeze out water, place in a large mixing bowl. Break up bread and add the fruit, sugar, suet, spices. Mix 3 eggs separately, then add to mix. This should be well mixed. Grease a 30cm x 4cm deep, flat pan. Place in the mixture, levelling it out. Sprinkle with sugar over the top.
2. Place in centre of preheated oven set at 200 electric or gas mark 4 for 45-50 minutes lowering for final 10 minutes, should fruit be browning too quickly. When cooked take out of oven and leave to cool.
3. Turn out and the slice in portions. In order to keep for long periods freeze. This can be microwaved.
4. Pour over custard or eat with ice cream as a dessert.

Leave a Reply

Your email address will not be published.

Post comment