Spiced Blueberry & Cranberry Bread Pudding
A modern twist on a traditional dish from the Black Country, which uses up old stale bread.
- 1kg bread
- 300g blueberries
- 300g dried cranberries
- 1ltr milk
- 150 caster sugar
- 150g butter
- 2tsp ground nutmeg
- 3tsp ground all spice
Tear the bread into pieces and place in a large mixing bowl. Pour about 180ml 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 along with the remaining milk. Mix until all the butter and fruits are evenly spread throughout the batter. Pour the batter into a greased 28 x 16cm oven dish.
2, 3 and 4 oven AGA: Place the oven dish onto the grid shelf on the floor of the Roasting Oven and cook for about 25 minutes, then transfer to the oven grid shelf on the floor of the Baking Oven for about 20 minutes or until firm to touch.
Conventional Cooking: Bake at 220oC. fan oven 200oC. Gas mark 7, for about 45 minutes or until golden brown.
By Alexandra Dibble