You will need:
Stale bread, approx. 500-600g
3 generous dessertspoons (30-40ml) molasses/black treacle
2 heaped teaspoons ground mixed spice
200g mixed dried fruit
1 dessert apple, grated
Approx. 600 to 900ml unsweetened soya or almond milk (or water)
- Tear bread into bite sized pieces and put in a large bowl.
- Pour milk over and press bread down with a potato masher until the bread starts to absorb the liquid.
- Cover and leave to stand for 15 minutes.
- Using a large colander held over another large bowl, drain the milk or water off the bread. Use the milk/water for something else. I just drink it!
- Press the bread with the potato masher again to squeeze the moisture out.
- Add the molasses, suet, apple, dried fruit and spice and stir to combine.
- Place into two small, greased roasting tins and spread out using the back of a metal spoon.
- Dot the top of the mixture with 30g butter or margarine.
- Cover with tin foil to stop the top of the mixture from burning.
- Bake in a preheated oven at 100°Celsius (80°C fan oven) for three to four hours, until firm.
- This will not set hard like a traditional bread pudding. Instead it has more of the texture of bread and butter pudding, but what’s not to like!
- Serve with custard, cream or ice cream.
- Store in the fridge and eat within three days, or freeze and eat within three months.