Fruited Bread Pudding
2 h. 20 min.
ready in 4 h. 20 min.
1 Cutting board, 1 Large knife, 1 Baking sheet, 1 Aluminum foil, 1 Tablespoon, 1 Brush, 1 Loaf pan (28x11 cm), 1 Small knife, 3 Bowls, 1 Wooden spoon, 1 Peeler
Place the bread in a mixing bowl. Pour half the milk over the bread and leave to stand for at least 2 hours.
Butter a 1.2 litre|2 pint pudding basin.
Add the remaining ingredients to the bread and mix well to combine and break up the bread.
Pour the mixture into the pudding basin. Cover with a lid or a double thickness of pleated greaseproof paper, then with a double thickness of pleated foil (to allow for expansion as the pudding cooks).
Tie securely and place on a trivet or upturned plate in a large pan. Pour in boiling water to come halfway up the basin.
Cover the pan and steam for 1 1/2- 2 hours, topping up with boiling water as needed.
Turn out onto a serving plate