BREAD AND BUTTER PUDDING.

500g/1lb 2oz mixed dried fruit
85g mixed peel
1 ½ tbsp mixed spice
600ml milk
2 large eggs, beaten
140g light muscovado sugar
zest 1 lemon ( (optional)
100g butter, melted 2 tbsp demerara sugar

Pre heat the oven to Gas mark 4 (180 c 350 F).

Tear the bread into a large mixing bowl and add the fruit, peel and spice.

Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.

Add eggs, muscovado and lemon zest if using. Stir well, then set aside for 15 mins to soak.

Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base). Stir the melted butter into the pudding mixture, tip into the tin, then scatter with Demerara.

Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.