Mark Hix's Bread Pudding Recipe - Spear's Magazine

Mark Hix’s Bread Pudding Recipe

Mark Hix delves into his extensive archive to provide us with this cracking Bread Pudding

This week we have a guest recipe from Mark Hix. He has delved into his extensive archive to provide us with this cracking Bread Pudding

Something to use up any leftover bread (something I rarely have in my house) and perfect for this miserable weather.

Considering it's made of leftover bread it really does work a treat as an afternoon or morning snack – or you can posh it up a bit and serve it warm with ice cream or good old clotted cream as a dessert.

Read more about Mark Hix

 

Serves 4-6 

Ingredients

300g water

200g caster sugar plus extra for dusting

1/2tsp ground cinnamon

1/2tsp mixed spice

60g sultanas

60g raisins

Grated zest of half an orange

500g brown or white bread

4 eggs, beaten
 

Bring the water, sugar, spices, sultanas, raisins and orange zest to the boil. Break the bread into small pieces and mix into the syrup in a bowl. Cover with cling film and leave overnight.

Pre-heat the oven to 175ºC/350ºF/gas mark 4. Fold the eggs into the bread/syrup mixture and put it into a deep baking tin, lined with greaseproof paper. Bake for about 30 minutes until the mixture is firm.

Dust the top with caster sugar while still hot. Serve warm with ice cream or clotted cream.

Read more recipes from Food Friday

 

 

 
 

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