Traditional Fruity And Spiced Bread Pudding - With Brandy! - cooking recipe

Ingredients

8 ounces sliced white bread, crusts removed or 8 -12 slices white bread, depending on the thickness
2 -3 teaspoons mixed spice
6 6 ounces raisins (all mixed together) or 6 ounces currants (all mixed together)
4 ounces candied peel
10 fluid ounces milk
4 tablespoons brandy
3 ounces butter
4 ounces soft brown sugar
2 eggs, beaten
1 orange, zest of, grated
1 lemon, zest of, grated
1 tablespoon demerara sugar
grated nutmeg

Preparation

First marinate the fruit & peel in the brandy - set aside.
Tear the bread into even sized pieces and soak in the milk for about 30 minutes.
Pre-heat oven to 180C/350F/Gas 4.
Melt the butter in the microwave or a small saucepan.
In a large roomy bowl, mix the sugar, beaten eggs, melted butter, spices, orange & lemon zest together, then add the brandy-soaked fruits & mix well again.
Tip it all into the milk soaked bread.
Mix it all together - and then pour into a well buttered baking dish.
Sprinkle demerara sugar on top & add some grated nutmeg if you wish.
Bake for 1 hour, or until the bread pudding is well puffed up, crispy and golden brown. It will sink on cooling, but that's fine!
Cut into squares - serve warm with cream, ice-cream or custard.
As a final flourish - you can also grate some orange zest over the cream etc!
N.B. You can also make this with Brioche or any type of Bread product, as long as it it not too savoury.