Bread Pudding Muffins
A proper storecupboard cake that's sweet and stodgy, reminiscent of the 80's bread pudding.
Ingredients
Directions
- 1
Heat the oven to 180C fan.
- 2
Tear the bread into small pieces and place them in a mixing bowl.
- 3
Place the milk in a saucepan and heat until hot, but not boiling.
- 4
Pour it over the bread, give it a good stir and set aside.
- 5
In a separate bowl, add the sugar and butter. Beat until combined and fluffy.
- 6
Beat in the egg, mixed spice and cinnamon until you have a smooth mixture.
- 7
Pour the mixture into the soggy bread and stir vigorously, breaking up any pieces of bread until almost smooth.
- 8
Add the mixed fruit and stir until evenly spread.
- 9
Line the holes of a muffin tin with paper cases and fill each one to the top with the mixture (you may need to use two trays).
- 10
Bake in the oven for 40-45 minutes or until cooked through and browned on top. It will firm up as it cools.
- 11
Leave to cool in the tray for 10 minutes.
- 12
Lift out the muffins out of the tin and sprinkle the top with caster sugar.
