12oz stale bread
InstructionsI made it at the weekend with my 5-year-old daughter. As usual it wasn't quite the same as all the other bread puddings, but it was still clearly a bread pudding in both form and taste and, if the recipe is a user story or a spec, our implementation of it passed UAT with flying colours.
Soak the bread in the cold tea for a couple of hours.
Squeeze out the excess tea.
Mix all the ingredients well.
Pour into a greased pie dish.
Bake for 1-1.5 hrs at 180 C.
But we didn't really follow the "spec" very precisely because, well, it's actually an underspec, there are some things we always do differently but have never bothered to change in the recipe, we had different ingredients to hand this time, our equipment varied from my gran's..
- I have to use my eye and experience to judge when the mixture is mixed enough and when the pudding is cooked
- I never use lemon rind, always candied peel
- if I've got enough bread I remove the crusts
- I usually sprinkle some sugar over the top at the end of cooking
- the quantities are imperial and I have to convert them on the fly
- we had a packet of mixed dried fruit to hand so we used that
- the eggs were small, so I used two
- we put in a whole nutmeg because my daughter was enjoying grating it
- I roughly doubled all the other ingredients because I had a whole loaf of bread to use up
- I had to use a different dish to normal and that changed the consistency of the result
- our oven is a bit flaky and you can never be quite sure about timings