Spiced Blueberry and Cranberry Bread Pudding

SKU
REC00097
icon In stock
AGA Grid Shelf
AGA Grid Shelf
A1282
£33.00
AGA Cold Plain Shelf
AGA Cold Plain Shelf
A1611
£16.00
Out of stock
AGA Know How By Richard Maggs
AGA Know How By Richard Maggs
W1987
£12.99

Free Delivery on orders over £50

Free Click & Collect Delivery

  • Details
  • Reviews
  • FAQs
  • Delivery & Returns
A modern twist on a traditional regional dish from the Black Country, which uses up old stale bread.

You May Also Like

Description

Serves 16

  • 1kg (2.2Ibs) bread
  • 300g (10oz) blueberries
  • 300g (10oz) dried cranberries
  • 1L (1¾pts) milk
  • 150g (5oz) caster sugar
  • 150g (5oz) butter
  • 2tsp ground nutmeg
  • 3tsp ground all spice

Tear the bread into pieces and place in a large mixing bowl, pour about 800ml of milk into the bowl, using your hands squeeze the bread to combine all the milk and bread together. Add the sugar, butter, dried cranberries, blueberries and spices to the bowl with the remaining milk. Mix until all the butter and fruits are evenly spread throughout the batter. Pour the batter into the greased 30cm AGA oven dish.

2 oven AGA: Place the AGA oven dish on the oven grid shelf, placed on the floor of the roasting oven and cook for 25 minutes, then slide the cold plain shelf onto the second set of runners down and cook for a further 10-15 minutes or until firm.

3 and 4 oven AGA: Place the oven dish on the grid shelf, placed on the floor of the roasting oven and cook for about 25 minutes, then transfer to the grid shelf on the floor of the baking oven for about 20 minutes or until firm to touch.

Conventional oven: Bake at 220°C, fan oven 200°C, Gas Mark 7 for about 45 minutes or until golden brown.

More Information
More Information
Size 5
Reviews
Write Your Own Review
You're reviewing:Spiced Blueberry and Cranberry Bread Pudding
Your Rating
FAQ's
Specification
Delivery

Delivery

@aga_cookers
Keep up to date with the latest home inspiration and AGA must haves by following our socials.