Bread Pudding ("Wet Nelly") - cooking recipe

Ingredients

800 g day-old white bread
85 g sultanas
85 g currants
85 g suet
2 eggs, beaten
2 tablespoons treacle or 2 tablespoons syrup
175 g caster sugar
2 tablespoons ground mixed spice

Preparation

Break bread into large pieces.
Place in a bowl and pour on enough cold water to cover, allow to stand for about 2 hours.
Preheat oven to 180\u00b0C/ 350\u00b0F/ gas mark 4 (160\u00b0 fan) and grease a tin measuring about 26cm x 18cm (10\" x 7\").
Squeeze out as much water as possible from the bread.
Place the bread in a large bowl and add all other ingredients and stir until very well mixed.
Pour into the baking tin and cook in the oven for about 50-60 minutes, or until set.
Cut into squares and serve hot with custard or cold with a cuppa!
Pieces can be warmed in the microwave if you prefer it warm.