This is the basic bread pudding recipe but you can 'switch it up' by changing the mixed fruit to a blend of dried pineapple, dried cherries and dried mango.
The bread pudding in the photo was actually made with a stale spiced loaf that already had the sultanas and spices in. Work with what you have! Delia says to cut the crusts off the bread but I have found that if you soak the bread for a bit longer it isn't necessary.
8 oz bread brown or white (225g)
Half pint milk (275 ml)
2 oz butter, melted (50g)
3 oz soft brown sugar (75g)
2 level teaspoons mixed spice
1 egg beaten
6 oz mixed fruit (175g)
Freshly grated nutmeg
Pre-heat oven to Gas 4, 350F (180C)
Butter a 2 - 2 and a half pint (1.25-1.5 litre) baking dish.
Break bread into pieces, place in bowl. Pour milk over, stir, leave for 30 minutes till well soaked.
Add melted butter, sugar, mixed spice and egg.
Beat with a fork till no lumps remain then stir in fruit and rind.
Put in dish and sprinkle with nutmeg.
Bake for about one and a quarter hours.
You can sprinkle the top with demerara sugar when it comes out of the oven if you wish.