Bread Pudding

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

A filling cake that keeps well – if eager appetites haven’t demolished it first!


  • 2 lb (1 kg) stale bread
  • 8 oz (250 g) shredded suet
  • 1 lb (500 g) granulated or brown sugar
  • 1 lb (500 g) Mixed dried fruit
  • 3 eggs
  • 2 teaspoons mixed spice
  • 2 oz (50 g) butter


Soak the bread in water for at least 30 minutes, then drain and squeeze out the excess moisture. Mash with a fork and add all the remaining ingredients except the butter. Mix well together and spread the mixture into a greased baking tin. Dot with butter and bake in the oven at gas mark 4, 350°F (180°C), for about 2 hours or until nicely browned.