Delia Smith’s Bread Pudding is made with white or brown bread, butter, dark soft brown sugar, egg, orange zest, lemon zest, demerara sugar, mixed spice, whole nutmeg, sultanas, currants, raisins, candied lemon or orange peel, and brandy. This traditional bread pudding recipe creates a delicious dessert that takes about 2 hours to prepare and can serve up to 6 people.
Delia Smith Bread Pudding Ingredients
For the bread pudding:
- 8 oz (225g) white or brown bread, crusts removed
- 2 oz (50g) butter, melted, plus a little extra for greasing
- 3 oz (75g) dark soft brown sugar
- 1 large egg, beaten
- Grated zest of ½ orange
- Grated zest of 1 lemon
- 1 tablespoon demerara sugar
- 2 teaspoons mixed spice
- Whole nutmeg
- 4 oz (110g) sultanas
- 1 oz (25g) currants
- 1 oz (25g) raisins
- 2 oz (50g) whole candied lemon or orange peel, chopped
- 3 tablespoons brandy
- 10 fl oz (275ml) milk
For the brandy cream:
- 1 dessertspoon brandy
- 5 fl oz (150ml) double cream
- 1 oz (25g) golden caster sugar
How To Make Delia Smith Bread Pudding
- Marinate the Fruit: Place the sultanas, currants, raisins, and candied peel in a bowl. Pour over the brandy and leave aside to marinate.
- Prepare the Bread: Break the bread into ½ inch (1 cm) pieces in a large bowl. Add the milk, stir well, and leave for 30 minutes to soak.
- Mix the Ingredients: Preheat the oven to gas mark 4, 350°F (180°C). Mix the melted butter, dark soft brown sugar, mixed spice, and beaten egg. Add the soaked bread mixture, then beat well with a fork to remove lumps. Stir in the marinated fruits (with any remaining brandy) and the orange and lemon zest.
- Bake the Pudding: Spread the mixture in a greased baking dish. Sprinkle with demerara sugar and freshly grated nutmeg. Bake on the center shelf of the oven for about 1¼ hours.
- Prepare the Brandy Cream: Whisk together the brandy, double cream, and golden caster sugar.
- Serve: Serve the warm pudding with the brandy cream.
Recipe Tips
- Use Stale Bread: For the best texture, use slightly stale bread. Fresh bread can become too mushy when soaked.
- Soak the Bread Well: Ensure the bread is fully soaked in the milk. Stir occasionally to break up any lumps and achieve an even mixture.
- Marinate the Fruits: Allow the dried fruits to soak in brandy for at least 30 minutes. This helps them plump up and adds more flavor to the pudding.
- Grease the Baking Dish: Lightly grease your baking dish with butter to prevent sticking and ensure easy removal of the pudding.
- Check for Doneness: Bake the pudding until it’s golden brown on top and a skewer inserted into the center comes out clean. This usually takes about 1¼ hours.
What To Serve With Bread Pudding?
This warm bread pudding pairs well with whipped cream, vanilla ice cream, custard, or a drizzle of cream. It also can be served alongside fresh berries, a fruit compote, a sprinkle of cinnamon, or a touch of brandy cream for a delicious dessert.
How To Store Leftovers Bread Pudding?
- Refrigerate: Let the leftover bread pudding cool to room temperature. Store it in an airtight container in the refrigerator for up to 4 days.
- Freeze: If you want to freeze the bread pudding, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To serve, thaw it in the refrigerator overnight before warming it up.
How To Reheat Leftovers Bread Pudding?
- In The Oven: Preheat the oven to 350°F (180°C). Place the bread pudding in an oven-safe dish and cover it with foil to prevent drying out. Heat for about 15-20 minutes, or until warmed through.
- In The Microwave: Transfer a portion of the bread pudding to a microwave-safe plate. Heat on high for 1-2 minutes, checking and stirring halfway through to ensure even heating.
- On The Stovetop: Place the bread pudding in a non-stick skillet over medium heat. Cover and heat for about 5-7 minutes, stirring occasionally until warmed through.
Delia Smith Bread Pudding Nutrition Facts
Serving Size: 1 serving (approx. 1/6 of the recipe)
- Calories: 330
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 6 mg
- Sodium: 160mg
- Potassium: 320mg
- Total Carbohydrate: 50g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 5g
Try More Delia Smith Recipes:
- Delia Smith Normandy Chicken
- Delia Smith Chocolate Fudge Icing
- Delia Gluten Free Chocolate Cake
- Delia Smith Roasted Potatoes
Delia Smith Bread Pudding
Description
Delia Smith’s Bread Pudding is made with white or brown bread, butter, dark soft brown sugar, egg, orange zest, lemon zest, demerara sugar, mixed spice, whole nutmeg, sultanas, currants, raisins, candied lemon or orange peel, and brandy. This traditional bread pudding recipe creates a delicious dessert that takes about 2 hours to prepare and can serve up to 6 people.
Ingredients
For the bread pudding:
For the brandy cream:
Instructions
- Marinate the Fruit: Place the sultanas, currants, raisins, and candied peel in a bowl. Pour over the brandy and leave aside to marinate.
- Prepare the Bread: Break the bread into ½ inch (1 cm) pieces in a large bowl. Add the milk, stir well, and leave for 30 minutes to soak.
- Mix the Ingredients: Preheat the oven to gas mark 4, 350°F (180°C). Mix the melted butter, dark soft brown sugar, mixed spice, and beaten egg. Add the soaked bread mixture, then beat well with a fork to remove lumps. Stir in the marinated fruits (with any remaining brandy) and the orange and lemon zest.
- Bake the Pudding: Spread the mixture in a greased baking dish. Sprinkle with demerara sugar and freshly grated nutmeg. Bake on the center shelf of the oven for about 1¼ hours.
- Prepare the Brandy Cream: Whisk together the brandy, double cream, and golden caster sugar.
- Serve: Serve the warm pudding with the brandy cream.
Notes
- Use Stale Bread: For the best texture, use slightly stale bread. Fresh bread can become too mushy when soaked.
- Soak the Bread Well: Ensure the bread is fully soaked in the milk. Stir occasionally to break up any lumps and achieve an even mixture.
- Marinate the Fruits: Allow the dried fruits to soak in brandy for at least 30 minutes. This helps them plump up and adds more flavor to the pudding.
- Grease the Baking Dish: Lightly grease your baking dish with butter to prevent sticking and ensure easy removal of the pudding.
- Check for Doneness: Bake the pudding until it’s golden brown on top and a skewer inserted into the center comes out clean. This usually takes about 1¼ hours.
Delia Smith Bread Pudding