Snowshill bread pudding

Puddings and cakes

  • Serves: 8
  • Preparation time: 1 hour
  • Cooking time: 1 hour and 15 minutes


  • 500g (1lb 2oz) stale bread (if possible a mixture of brown and white)
  • 600ml (1 pint) hot water
  • 100g (3½ oz) butter
  • 600g (1lb 5oz) mixed dried fruit
  • 2 level tbsp of mixed spice
  • zest of 1 lemon
  • zest of 1 orange
  • 2 eggs
  • 150g (5oz) dark brown sugar
  • 50g (2oz) demerara sugar for sprinkling



  1. Tear bread into small pieces, even the crusts.
  2. Place in bowl and add hot water, enough water to cover the bread.
  3. Leave to soak for at least 20 minutes or if possible overnight.
  4. Squeeze excess water from bread.
  5. Preheat oven to 180C.
  6. Grease and line (with baking parchment) a 20cm square tin. It's important that the tin doesn't have a loose bottom.
  7. Melt the butter and leave to cool slightly.
  8. Stir the mixed fruit, mixed spice, lemon and orange zest into the bread.
  9. Add the eggs, melted butter and dark brown sugar.
  10. Mix well and set aside for 20 minutes to soak.
  11. Pour mixture into the prepared tin.
  12. Bake for between 1 hour 15 minutes and 1 hour 30 minutes until firm and golden. (Tip- if the top starts to burn before the pudding is ready, cover with baking parchment).
  13. Take out of oven and sprinkle with demerara sugar.