Delia Smith Bread Pudding

Delia Smith's Bread Pudding is a quintessential British dessert, beloved for its comforting warmth and rich flavors. This traditional dish, often confused with bread-and-butter pudding, has evolved from a practical way to use up stale bread into a delightful treat that's worth creating on purpose. The recipe highlighted here draws from Delia Smith's expertise, combining soft, spiced bread with plump, juicy fruits and a hint of citrus zest.

Ingredients for Delia Smith's Bread Pudding

• Bread (white or brown), crusts removed: 225g
• Butter, melted (plus extra for greasing): 50g
• Dark soft brown sugar: 75g
• Large egg, beaten: 1
• Orange zest, grated: from ½ orange
• Lemon zest, grated: from 1 lemon
• Demerara sugar: 1 tablespoon
• Mixed spice: 2 teaspoons
• Whole nutmeg
• Sultanas: 110g
• Currants: 25g
• Raisins: 25g
• Candied lemon or orange peel, chopped: 50g
• Brandy: 3 tablespoons
• Milk: 275ml

For the brandy cream:

• Brandy: 1 dessertspoon
• Double cream: 150ml
• Golden caster sugar: 25g

Preparation Instructions

1. Start by marinating the sultanas, currants, raisins, and candied peel in brandy.
2. Soak the bread in milk, then mix in the melted butter, sugar, mixed spice, and egg.
3. Add the marinated fruits along with the orange and lemon zest to the bread mixture.
4. Transfer to a greased baking dish, sprinkle with demerara sugar and grated nutmeg, and bake.

Storage and Reheating

Store the cooled bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Nutritional Information

The nutritional values for this dish (based on the ingredients listed) would typically include a considerable amount of carbohydrates from the bread and sugar, along with protein from the eggs and milk, and fats from the butter and cream.

FAQ about Delia Smith's Bread Pudding

Can I use any type of bread? Yes, both white and brown bread are suitable, but slightly stale bread is preferred for its better absorption qualities. Can I substitute the brandy? Yes, for a non-alcoholic version, you can use fruit juice or a non-alcoholic alternative that complements the fruits used in the recipe.

This recipe offers a delightful exploration into traditional British baking, showcasing the comforting and rich flavors that make bread pudding a beloved dessert. Serve warm with a dollop of brandy cream for an indulgent treat.

Original recipe by Delia Smith, available on her official website​​​​​​.