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.