Description
Delia Smith’s Bread Pudding is a classic British dessert made by soaking stale bread in a spiced custard mixture, and then baking it with dried fruits and citrus zest. The result is a dense, moist pudding that’s flavorful and satisfying, perfect for chilly evenings or nostalgic family meals.
Ingredients
- Stale bread – 400g, roughly torn into pieces.
- Mixed dried fruits – 250g, such as sultanas, currants, and raisins.
- Milk – 600ml, for soaking the bread.
- Butter – 100g, melted, adds richness.
- Dark brown sugar – 100g, for sweetness.
- Eggs – 2 large, for binding.
- Mixed spice – 1 teaspoon, adds warm flavor.
- Cinnamon – 1 teaspoon, complements the spice.
- Orange zest – Zest of 1 orange, adds brightness.
- Lemon zest – Zest of 1 lemon, for a tangy touch.
- Demerara sugar – 2 tablespoons, for sprinkling on top.
Instructions
Step 1: Preheat the Oven and Prepare the Dish
- Preheat your oven to 180°C (160°C fan) or 350°F.
- Grease a baking dish with butter.
Step 2: Soak the Bread
- Place the torn bread pieces in a large mixing bowl.
- Pour the milk over the bread and let it soak for 10 minutes.
- Use your hands or a fork to mash the bread until it forms a soft mixture.
Step 3: Add the Flavors
- Stir in the melted butter, dark brown sugar, mixed spice, cinnamon, orange zest, lemon zest, and dried fruits.
- Mix well to combine.
Step 4: Add the Eggs
- Beat the eggs in a small bowl and add them to the bread mixture.
- Stir thoroughly to ensure everything is evenly distributed.
Step 5: Bake the Pudding
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Sprinkle the demerara sugar evenly over the surface for a crunchy topping.
- Bake in the preheated oven for 1 hour, or until the top is golden and the pudding is set.
Step 6: Cool and Serve
- Allow the bread pudding to cool slightly before serving.
- Slice into squares and serve warm or at room temperature with cream, custard, or ice cream.