Delia Smith's Bread Pudding Recipe
New to baking? Learn how to make Delia Smith's bread pudding with our easy-to-follow guide. Enjoy a simple, delicious dessert that's perfect for any occasion.
Ingredients
- Breadcrumbs 1.25 lb/570g: I prefer using slightly stale bread, either white or brown, as it soaks up the milk beautifully.
- Milk 1.25 pt/700ml: You can use full-fat for richness, but semi-skimmed works fine too.
- Butter 5oz/140g: Melted. I love the creaminess it adds. You can go with unsalted or slightly salted, depending on your taste.
- Soft Brown Sugar 7oz/200g: Demerara or white sugar are good alternatives if you don't have this. It gives a lovely depth of flavor.
- Mixed Spice 1 tbsp: This is the heart of the pudding's flavor, a blend of warm spices.
- Eggs 3 large: Beaten. They help bind everything together and add a nice richness.
- Dried Mixed Fruit 14oz/400g: A combination of currants, raisins, sultanas, and candied peel works wonderfully.
- Orange Rind from 1 large orange: This brings a lovely, zesty kick to the pudding.
- Freshly Grated Nutmeg: A good pinch. It's amazing how much flavor this adds!
Instructions
- Preheat your oven to 355°F (180°C).
- In a large mixing bowl, soak the breadcrumbs in milk until fully absorbed.
- Stir in the melted butter, brown sugar, mixed spice, and beaten eggs into the breadcrumb mixture. Mix well.
- Gently fold in the dried mixed fruit and orange rind.
- Pour the mixture into a greased 9x13 inch baking dish.
- Generously sprinkle the top with freshly grated nutmeg.
- Bake in the preheated oven for 1 hour, or until set and golden brown on top.
- Let the pudding cool slightly before serving. It can be enjoyed warm or cold.
