My biggest brother, Greg, is the family cake expert (both my brothers are ace cooks). He trained as a chef at Westminster College and then worked as pastry chef at the Carlton Tower in London. Since then his legendary bread pud has gone ‘lovely with a cuppa’ at his very busy cafés.
I thought I should capture the recipe, one that our mum was so good at too, and bring it back into fashion. It’s a brilliant way to use up leftover bread, you know those ends of sourdough loaves you have knocking about, perfect for it.
Now, this isn’t something you should eat every day unless you want to be 108 stone. I’ve mainly put it here for sportspeople, particularly cyclists and swimmers, as a good dense source of tasty energy that travels well in pockets and bags, virtually indestructible. If you’re eating it recreationally you need to go for a two hour brisk walk afterwards or climb Mt Everest!
Heat oven to gas mark 5 or fan oven 160 deg.
Crumb the bread (blender or by hand) into large bowl.
Put the milk, sugar, butter, vanilla extract and spice into a saucepan and heat gently until the butter and sugar dissolves. Be sure not to boil the mixture.
Beat the eggs and add them and the fruit to the breadcrumbs. Now add the dissolved liquid and mix really well.
Grease a 23cm square baking dish and add the mix.
Sprinkle sugar on top, cover with foil,cook for 45 mins, then remove foil and cook for another 15 to 30 mins. Finish with a tiny sprinkle of extra sugar.
Well, if you make this with sourdough bread you’ll be having probiotics with your cake 🙂 Dried fruit provides iron, milk provides calcium. But this isn’t really about the nutrients as such, it’s just for exercise fuel!
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