Many entrants on the Across Wales walk each year enjoy the bread pudding served at checkpoints made by my mother Judith Lamb.
Some have even asked for the recipe: here it is!
450g / 1lb bread – don’t cut off the crusts!
550ml / 1 pint of milk
100g / 4oz butter or margarine – melted
150g / 6oz demarara or brown sugar
3 heaped teaspoons mixed spice
350g / 12oz mixed fruit with optional glacé cherries and ginger
2 heaped tablespoons of malted chocolate bedtime drink
How to make:
Put the bread in a large bowl. Pour the milk over the bread and leave it to soak for a while. Break up the bread until no lumps remain and add the other ingredients. Mix well, then place in a greased baking tin and cook at Gas mark 4, 350ºF or 180ºC for 50 minutes.
Bread pudding is nice taken straight from the oven, put into a bowl and topped with milk, ice cream, custard or cream. Alternatively, cool and eat like a cake.