Bread Pudding

Bread Pudding

The yummiest thing on the walk!

by Fiona Lamb

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

2 eggs

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.

Serving Suggestions:

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.