How many times do you end up with a forgotten about loaf of bread lingering in the bread bin looking slightly unappealing? If you’re like me this is a semi-regular occurrence but instead of throwing it away, why not turn it into something new.
Bread and butter pudding is the only thing that sprung to my mind when I was trying to think of a way to avoid chucking out my last stale loaf but after some recent experimenting I’ve come up with a recipe for what I like to call ‘Bread Pudding Cake’.
I was inspired to create something new after the North London Waste Authority (NLWA) got in touch about a campaign its running to encourage north Londoners to reduce waste and save money by reusing bread that would otherwise be thrown away.
Bread is in the top two most wasted food items in the UK, 1.2 billion crusts are thrown away each year in the UK, which equates to 59 million loaves and £62 million worth of bread, according to the NLWA.
The ‘Save A Crust’ campaign is running a series of free workshops in London to teach people how to make a number of new recipes out of old slices of bread.
My contribution to the campaign is my Bread Pudding Cake, which is basically a mix between a Bara Brith loaf cake and a bread and butter pudding.
It can be eaten warm with a dollop of cream or cold covered in butter and ideally the bread you use needs to be as stale as possible.
250g dried mixed fruit
200g stale wholemeal bread
50g self raising flour
100ml strong breakfast tea (cooled)
150g caster sugar
How to make…
Preheat the oven to 170C/325F/Gas 3 and line a 900g/2lb loaf tin with baking paper.
Crumble the stale bread into a bowl with the mixed fruit and soak in the strong tea for 20 minutes.
Mix in the sugar and egg until everything is combined then pour into the baking tin.
Bake for an hour, the cake is ready when it springs back when you press it gently, or a sharp knife comes out clean.