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Cherry Bread Pudding
Rated 5.0 stars by 1 users
Category
Puddings & Desserts
Cuisine
English
Author:
Emily Davenport
Servings
16 servings
Prep Time
15 minutes
Calories
228
Moist, sticky and scrumptious, with glistening succulent fruit. This Cherry Bread Pudding recipe is delicious served warm, or just as tasty served chilled. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
-
White bread 2-3 days old, crust removed: 225g (8oz), bread torn into small pieces
- Milk 375ml (13fl oz)
- Oranges 2, grated rind of both, juice of 1
- Mixed ground spice 1 tbsp
- Seedless raisins 175g (6oz)
- Sultanas 150g (5oz)
- Mixed chopped peel 50g (2oz)
- Ready-to-eat prunes 75g (3oz), chopped
- Ready-to-eat dried apricots 75g (3oz), chopped
-
Glace cherries 75g (3oz), quartered
- Eggs 3, beaten
- Butter 150g (5oz), melted
-
Black treacle 1-2 tbsp
- Granulated sugar
Directions
Preheat the oven to 180°C/350°F/Gas 4 and grease a 23cm (9in) square shallow baking dish
- Soak the bread with the milk in a bowl for 10 minutes. Add the rest of the ingredients, except the sugar, and mix well
Transfer to the baking dish, spread evenly and bake for 45-50 minutes until the pudding is lightly browned and set in the centre
- Sprinkle with the granulated sugar and serve hot with custard. Or leave to cool, cut into squares, cover and refrigerate.
Nutrition
Calories 228, Fat 9.8 grams, Saturated Fat 5.6 grams
