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Tipsy Bread Pudding

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250 g (8 oz) wholemeal bread, broken into pieces
125 g (4 oz) raisins
75 g (3 oz) demerara sugar
Pinch of mixed spice
4 tablespoons dark rum
450 ml ( pint) milk
50 g (2 oz) butter
3 eggs, beaten


Serves: 6


Place the bread, raisins, half of the sugar and the mixed spice in a bowl.

Mix the rum and milk together, pour over the bread and leave to soak for 30 minutes.

Place the butter in a howl and microwave on HIGH for 2 minutes.

Stir the beaten eggs and melted butter into the bread mixture, then pour into 4 or 6 greased ovenproof dishes. Cook on HIGH for 10 minutes.

Remove from the oven and sprinkle with the remaining sugar. Leave to stand for 2 minutes. Serve hot or cold with yogurt or whipped cream.

Preparation time: 10 minutes, plus soaking time
Power setting: HIGH
Cooking time: 12 minutes
Standing time: 2 minutes

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