Bread pudding

Cuts into 9 squares Prep 10 mins plus 15 mins soaking Cook 11/2 hrs

500g white or wholemeal bread 500g mixed dried fruit

85g mixed peel

11/2 tbsp mixed spice

600ml milk

2 large eggs, beaten

140g light muscovado sugar 1 lemon, zested (optional)

100g butter, melted

2 tbsp demerara sugar

1 Tear the bread into a large mixing bowl and add the fruit, peel and spice. Pour in the milk, mix well and break up the bread. Add eggs, muscovado and lemon zest if using. Stir well, then leave for 15 mins to soak.

2 Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (without a loose base). Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara. Bake for 11/2 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.

PER SERVING 510 kcals, fat 13g, saturates 7g, carbs 94g, sugars 67g, fibre 3g, protein 10g, salt 1.1g