Wet Nelly

A Northern version one of many traditional English bread-based pudding recipes.

230g fresh white breadcrumbs

150ml milk or water

2 teaspoons mixed spice

Grated rind of half a lemon or orange (optional)

120g finely chopped suet

120g soft brown sugar

25g of butter

A little extra brown sugar

Soak the breadcrumbs in the milk or water for 30 minutes. Well grease a 20-centimetre square roasting tin. Set oven to 175 degrees Celsius or gas mark 4. Stir in the mixed spice, lemon or orange rind, suet and brown sugar and combine well together. Turn into the tin and smooth the surface. Dot with butter and sprinkle over the extra sugar. Bake for 1 to 1.5 hours until firm and golden. Cut into slices and serve hot or cold.