This delicious treat is based on a traditional English pudding, made from left over bread, dried fruits and spices. Lovely served with a cup of tea on a cold afternoon, or warm as a dessert. Thank you to Gillian for sharing this recipe.
Mix the flaxseed with 6 tbsp of cold water and set aside.
Tear the wholemeal bread into small pieces and place in a large mixing bowl with the soya milk. Scrunch the bread in the milk with your hands so it is completely broken up. Add the mixed spice and dried fruit and set aside for 30 minutes.
Meanwhile, lightly oil your baking tin and line with baking parchment, and set the oven at 350 F / 180 C / 160 C fan.
Once the 30 minutes is up, stir the grated zests, oil, and soft brown sugar into the bread mixture, and mix well to combine.
Spoon the mixture into the tin, carefully pressing down and smoothing the top with the back of a spoon.
Sprinkle the top with the Demerara sugar, and then bake in the centre of the oven for approximately 1 hour 15 minutes. Start to check after 1 hour. The pudding is cooked when a skewer inserted into the centre comes out clean.
Leave to cool completely then remove from the tin and slice into squares.
Notes
You will need an 8 inch / 20 cm square baking tin
This pudding will keep well in the fridge in an airtight container for up to 1 week.
To freeze, cut into squares then wrap well and freeze in an airtight container. Defrost overnight in the fridge and then either eat cold or warm in the microwave.
