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 it
1 hr 45 mins | Serves 16
- Tear up the bread into a large mixing bowl, then add the milk, sugar and eggs.
- Scrunch the mixture through your fingers to break up the bread completely, then leave to soak for 20 minutes.
- 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.
- 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.
- 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.
- Bake in the centre of the oven for approximately 1 hour – 1 hour 10 minutes, until firm
- Cool on a wire rack. Cut into 16 equal pieces to serve.
Share Recipe
