Spiced Bread Pudding

Dates, ginger and mixed spice are the flavoursome ingredients in this tasty cake. We’ve update a recipe that was originally featured in Woman’s Weekly in 1918
Serves: 6-8
Prep time: 10 mins
Cooking time: 1 hr
Total time: 1 hr 10 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 125g (4oz) scraps of bread a day or two old, with crusts on is fine


    • ½ level tsp each ground ginger and mixed spice


    • 2 tbsp demerara sugar


    • 1 tbsp milk


    • 8 stoned dates, chopped


    • Pinch of bicarbonate of soda


    • 100g (3½oz) cooked rice


    • A few knobs of butter


    • 900ml (1½ pint) pie dish,buttered






    1. Soak bread, in large chunks, in water for about 30 mins.


    1. Set the oven to Gas Mark 6 or 200°C. Squeeze the bread out as dry as possible and beat it with a fork. When it’s light and crumbly, mix in the rest of the ingredients, except for the rice and butter.


    1. Put a layer of rice in the pie dish, add the bread mixture, then sprinkle with the rest of the rice and more spice if you like and dot with the butter. Bake for 1 hour until nicely browned. Turn out and cut into squares. Serve warm with custard or as a cake.



Nutritional information per portion



fat 2.0g saturates 1.0g calories 120(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.