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UYL Bread Pudding

A tasty way to use up stale bread . . .


    • 230g (8 oz.) stale bread
    • 115g (4 oz.) currants, raisins or sultanas
    • 57g (2 oz.) brown sugar
    • 57g (2 oz.) finely chopped vegetable suet (or for non vegan version… beef or mutton suet)
    • 28g (1 oz.) chopped peel (optional)
    • 1/2 teasp. mixed spice
    • 1 teasp NoEgg natural egg replacer (or for non vegan version… 1 egg)
  1. Break the stale bread into small pieces and soak in cold water for at least 30 minutes.
  2. Strain and squeeze the wet bread mixture until as dry as possible.
  3. Add the dried fruit, sugar, suet, peel (optional), mixed spice and NoEgg (or the egg).
  4. Mix well.
  5. The mixture should now drop easily from the spoon. (If not add a little milk or water).
  6. Put into a greased tin.
  7. Bake in a warm oven (170 degrees C, Gas mark 3) for about an hour.
  8. When done, turn out on to a hot dish.
  9. Dredge with sugar.
  10. Allow to cool and eat cold, or serve immediately with custard.
Bread Pudding

Bread Pudding

Bread Recipe Index


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