Whisky-Laced Bread Pudding

Cuts into about 27 slices

500g any leftover bread

(I used white baguette, croissants and brown pittas)

500g mixed dried fruit

(I used sultanas, raisins & chopped apricots)

1½ tablespoons mixed spice

500 ml full fat milk

100 ml whisky

zest of a lemon

2 large eggs, beaten

140g dark muscovado sugar

100g butter, melted

sprinkling of dark muscovado sugar

1.  Tear the bread into chunks and put in a large bowl with the fruit, mixed spice and lemon zest.

2.  Pour in the milk and whisky and scrunch it all up with your fingers to break up the bread.

3.  Add the eggs and sugar and mix well.  Leave to soak for 30 minutes.

4.  Preheat the oven to 180ºC. Butter and line with baking parchment a 20 cm square pyrex-type dish or non-stick tin.

5.  Stir the melted butter into the mix, then transfer to the dish and press down firmly. Sprinkle top with sugar. Cover loosely with tin foil.

6.  Bake for 1½ hrs until firm and golden, removing the tin foil for the last half hour to brown the top.

7.  Turn out of the dish, allow to cool slightly and cut into slices.