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Raisin bread pudding

Preparation and cooking time
70 min
6 persons
  • 500g/1.1 lb bread (pulled apart)
  • 150g/5.2 oz sugar
  • 500g/1.1 lb raisins
  • 1l/35.2 fl oz milk
  • 75g/2.6 fl oz butter (plus extra for lining the tin)
  • 2 tsp mixed spice
  • 1 tsp vanilla extract

Preheat the oven to 180°C/350°F/Gas 4. In a large casserole, lightly heat the milk, butter, fruit and sugar. Mix in the teared apart bread slices, mixed spice and vanilla, stir well. Grease a roasting tin and fill with the mixture, spread well into all corners. Cover with a piece of foil so the raisins do not burn (remove this 10 minutes before end of cooking time). Bake for 45-55 minutes or until golden brown.