500g any bread/ old hot cross buns
500g dried fruit (Cranberries, sultanas, apricots)
1 ½ tbsp mixed spice
140 g muscovado sugar
Zest of a lemon
100g butter (melted)
3 tablespoons of sugar
Preheat the oven to Gas 4/ 200c
Take the bread and rip it into pieces and put in the bowl. Add the mixed spice. Add the dried fruit and mixed spice to the bowl. Take the eggs and add to the bowl. Pour on the milk and mix it well squishing it as you go along. Zest in one lemon and add the muscovado sugar. Mix it well. Stir again and leave it to rest for approximately 30 minutes. Take the 100g butter and add to the bowl and mix well. Grease and line a cake tin (approx. 9 inch square). Put the soaked bread in the tin and even it out. Sprinkle 3 tablespoons of demerara (or any) sugar on the top and pop it in the oven for about an hour and a half. It is cooked when it is firm and golden.
Take the bread pudding from the tin. Cut into squares (approx. 9) and serve warm with a cuppa.
Recipe credit to Lizzie Baking Bird!