Recipe - Malt loaf bread pudding

Bread pudding is one of my favourite comfort foods. There's nothing better than the smell wafting around the kitchen and settling down in front of some trashy TV with a big slice whilst listening to the rain pitter-pattering outside. So when I was very kindly sent a bundle of Soreen goodies I put a recipe passed down by my nan to the test. Look at all that squidy goodness!

You'll need:

1 Soreen Toastie Malt Loaf

1 large egg

2 tablespoons of milk

2 teaspoons of soft brown sugar

A handful of currants

1. Preheat the oven at 200 degrees

2. Soak the bread in a bowl of water for around 10 minutes and then break it up into little pieces. I find a masher works wonders! It doesn't look very nice I'm afraid! Then drain all the water out.

3. Pop all the other ingredients into the bowl and give it a good thorough stir. 

4. Pour into an oven proof dish and pop in the oven for around an hour. If you have a fan oven like me, make sure you keep a good eye on it. The consistency should be squidgy but not gooey. It should be fairly solid. 

5. Sprinkle white sugar over the top. Let it cool down and cut into generous chunks. If you're feeling extra indulgent, pop a scoop of ice cream on top!

Happy eating! Let me know if you give it a whirl and tweet me a picture!