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Delia Smith Bread Pudding Recipe

Delia Smith Bread Pudding Recipe

Delia Smith's bread pudding recipe is dense, spiced and wonderfully old-fashioned, sliced like cake rather than served as a custardy pudding.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Soaking Time 25 minutes
Total Time 1 hour 50 minutes
Servings: 12 Squares
Course: Dessert
Cuisine: British
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 400 g stale white or brown bread crusts removed, torn into pieces
  • 500 ml milk
  • 300 g mixed dried fruit sultanas, raisins, currants
  • 100 g soft dark brown sugar
  • 100 g unsalted butter melted
  • 2 large eggs beaten
  • 1½ tsp mixed spice
  • ½ tsp ground cinnamon
  • 1 tsp baking powder
  • Demerara sugar for sprinkling

Method
 

  1. Soak the torn bread in milk for 20–30 minutes.
  2. Mash the soaked bread thoroughly.
  3. Preheat oven to 170°C (150°C fan / Gas 3). Grease and line a 23cm tin.
  4. Stir in dried fruit, sugar, melted butter, eggs and spices.
  5. Stir in the baking powder.
  6. Pour into the tin and spread evenly.
  7. Sprinkle generously with demerara sugar.
  8. Bake for 1 hour to 1 hour 10 minutes until a skewer comes out clean.
  9. Cool completely before slicing into squares.

Notes

Use properly stale bread, not fresh, for the right texture.
Mash the soaked bread thoroughly to avoid chewy lumps.
The demerara sugar topping gives a lovely crunchy contrast.
Cool completely before slicing for neat squares.
Best stored at room temperature rather than the fridge, which can dry it out.