Spiced Blueberry and Cranberry Bread Pudding
- 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.