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- 500g white-colored or brown bread toast bread
- 500g/1lb 2oz mixed dried fruit
- 85g mixed peel
- 1 ½ tablespoons of mixed spice
- 600ml milk
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Method
Tear the bread right into a large mixing bowl and add some fruit, peel and spice. Pour within the milk, then stir or scrunch using your fingers to combine everything well and completely split up the bread. Add eggs, muscovado and lemon zest if using. Stir well, then put aside for 15 mins to soak.
Heat oven to 180C/160C fan/gas 4. Butter and line the bottom of a 20cm non-stick square cake tin (not just one having a loose base). Stir the melted butter in to the pudding mixture, tip in to the tin, then scatter with demerara. Bake for 1 hrs until firm and golden, covering with foil whether it begins to brown an excessive amount of. Turn from the tin and remove the paper. Reduce squares and serve warm.
Recipe from Live Show magazine, November 2009
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