Fruit Peel Bread Pudding

• 100 grams butter melted
• 1 each lemon optional
• 140 grams sugar light muscovado
• 2 large eggs beaten
• 600 millilitres milk
• 1 1/2 tablespoons spices mixed
• 85 grams any peels mixed
• 500 grams fruit mixed dried
• 2 tablespoons demerara sugar
• 500 grams bread white or wholemeal

1. Tear the bread into a large mixing bowl and add the fruit, peel and spice.
2. Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
3. Add eggs, muscovado and lemon zest if using.
4. Stir well, then set aside for 15 minutes to soak.
5. Heat oven to 180C/160C fan/gas 4.
6. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
7. Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
8. Bake for 1 1/2 hrs until firm and golden, covering with foil if it starts to brown too much.
9. Turn out of the tin and strip off the paper.
10. Cut into squares and serve warm.

butter, lemon optional, sugar, eggs, milk, mixed, mixed, demerara sugar

Taken from recipeland.com/recipe/v/fruit-peel-bread-pudding--51175 (may not work)