Traditional bread pudding is an old fashioned affair. It's dense, and best served hot with proper English custard.
3 tbsp brandy
100g soft, pitted prunes, halved
100g juicy sultanas
8 stale sourdough bread slices, crusts removed
300ml whole milk
50g butter, melted, plus extra for greasing
1 large free-range egg
100g soft dark brown sugar
Grated zest of 1 orange
¼ tbsp freshly grated nutmeg
2 tbsp caster sugar
01.Preheat the oven to 180°C/fan160°C/gas 4. Warm the brandy in a small pan. Add the prunes and sultanas, remove from the heat and set aside for 10 minutes to infuse.
02.Break up the bread and mix it with the milk and butter in a bowl. Squash the bread between your fingers until all the milk has been absorbed. Beat in the egg, dark brown sugar, orange zest and nutmeg. Add the fruit and any brandy in the pan.
03.Grease and line a 20cm round loose-bottomed sandwich tin with butter and baking paper. Press in the pudding and sprinkle the top with the caster sugar. Bake for 30 minutes or until just set in the middle and a little crunchy on top. Serve hot or pour on a little brandy and flambé it, Christmas pudding-style.