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    You will need

    16 slices Warburtons Half & Half Medium

    500ml semi-skimmed milk

    125g light muscovado sugar

    2 medium free-range eggs, beaten

    100g butter

    400g sultanas or mixed dried fruit

    100g glacé cherries, halved

    50g ready-to-eat dried apricots, roughly chopped

    2 level tsp mixed spice or ground cinnamon

    Finely grated zest of 1 lemon

    1 tbsp demerara sugar

    Make with

    Warburtons Half White Half Wholemeal Medium

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    Make it

    1 hr 45 mins | Serves 16

    1. Tear up the bread into a large mixing bowl, then add the milk, sugar and eggs.
    2. Scrunch the mixture through your fingers to break up the bread completely, then leave to soak for 20 minutes.
    3. Meanwhile, melt the butter in a large saucepan and add the sultanas or mixed dried fruit, cherries, apricots, mixed spice or cinnamon and lemon zest. Stir over a low heat for 1-2 minutes, then set aside to cool for 15 minutes.
    4. While the fruit is cooling, grease and line a rectangular cake tin measuring about 30x20cm (12x8 inches) with baking paper, and preheat the oven to 180°C / fan oven 160°C / Gas Mark 4.
    5. Mix the cooled fruit and bread mixture together thoroughly, then tip into the prepared tin, spreading the mixture out evenly. Sprinkle the surface with demerara sugar.
    6. Bake in the centre of the oven for approximately 1 hour – 1 hour 10 minutes, until firm
    7. Cool on a wire rack. Cut into 16 equal pieces to serve.