Ingredients
1 pints of cold tea
8 slice of bread (I used mostly a wholemeal seeded bread)
8 oz dried mixed fruit
4 oz soft brown sugar
1 beaten egg
Method
Sources
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Recipe1M+
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Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
Stand mixer for bread dough, pastry, meringues, butter churning
Efficient dough mixing without overworking gluten
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
Stand mixer for bread dough, pastry, meringues, butter churning
Efficient dough mixing without overworking gluten
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
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make up 1 pint of tea and let cool. break up the bread into small pieces in a large mixing bowl. pour over the tea, mix well and allow to stand for 10 minutes. add the mixed fruit, sugar, beaten egg, mixed spice and mix well. if it looks very wet at this stage you can add in a bit of sifted flour, however the overall consistency should be slighlty more loose than a standard cake mix. gease a tin / pyrex dish with butter and pour in the pudding mixture. bake on 175 for 35 mins. allow to cool before tipping onto a serving dish. cut into slices.