- Loaf of white bread (day-old bread is fine)
- 100g butter
- 140g brown sugar
- 3/4 litre warm milk
- 2 tsp mixed spice
- 3 medium eggs
- 500g mixed fruit
Cut the crusts off the bread and slice into chunky squares. Soak bread in milk for at least 4 hours or overnight.
When fully soaked, add all other ingredients, mix together well and pour into a greased deep-sided roasting tin.
Bake at 180°C (160°C fan/gas mark 4) for approximately 1 hour–1 hour 15 minutes, until soft but springy to touch.
Serve hot with custard or cold with a cup of tea.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
We love food and we've got some great recipes to prove it. Here are some of our favourite cakes, bakes and dessert recipes from our chefs and local experts.
Try this gin and lime cake recipe combining gin-laced syrup, zesty frosting and a light, fluffy sponge – a delicious teatime treat.
Try the recipe and watch the easy-to-follow video on how to make a warming ginger and satsuma cake – inspired by the heated glasshouse that once stood at Florence Court.
Use up a glut of redcurrants in this dairy-free muffin recipe, where their tart fruitiness will balance the sweetness of the fluffy muffin.
Try this gluten-free summer berry Swiss roll recipe for a showstopper that's full of the flavours of summer — the perfect dessert for an afternoon tea or garden party.