Dead Cake Pudding

Did I mention that bubby has started baking?

Well he has. And for some reason, some of things he is baking are ending up very a little on the dry side…

So I have been coming up with innovative ways of making sure they get eaten!

The latest one was a Passionfruit Slice. Which sounds delicious, but was a bit dry, and then we kind of forgot about it, and it got even drier.

I decided to make a version of Bread Pudding, using the ‘dead cake’ in place of the bread.

I searched through  my recipe books for a Bread Pudding recipe, but drew a blank, so googled it, and the good old BBC Food site came up trumps with this recipe here, which I then adapted slightly.

If you have ‘dead cake’ that needs eating up, I can highly recommend this.

This is what you need:

• 250g ‘dead cake’
• 250g currants/mixed fruit/whatever you have in the cupboard
• 1 tsp ground cinnamon or mixed spice-whichever you think will complement you ‘dead cake’ best-I went with cinnamon
• 300ml milk
• 1 large egg, beaten
• 70g light brown soft sugar-in hindsight, I probably could have halved this, or maybe cut it out all together, as the cake already has plenty of sugar!
• zest of a lemon or an orange-optional-if you feel this will complement your cake
• 50g butter-we didn’t have any-it was shopping day! so I added a splash of sunflower oil
• 1 tbsp. demerera sugar-I forgot this…

This is what you do:

• Crumble up the cake into a large mixing bowl
• Add the dried fruit, milk and spices and scrunch it all up with your hands, to mix it all up
• Add the egg, sugar and citrus zest (if using)
• Stir well, and then leave to soak for 15 mins
• Pre-heat the oven 180C
• Grease and line the botton of your tin-I used an 8″ round sandwich tin
• After 15 mins, add the butter/oil and stir well
• Pour/scrape into your prepared tin, sprinkle with demerera sugar (if you remember and/or have some!)

• Bake in the oven for about an hour

This was a triumph of frugality!

I may ask hubby to bake again, just so I can make more….