If you like the flavour of the boozy rum-soaked, aged dried fruits that are used to make traditional Christmas cake/black cake/Christmas pudding, but find the cake itself too intense, then try this bread pudding. You’ll find the flavour you crave but none of the heaviness of the cake/pudding.
The key to this recipe and any good bread pudding is to ensure that the bread soaks for an adequate amount of time in the custard so that when baked, the pudding is not dry.
Because we always have these fruits curing all year round, this pudding can be made any time of the year.
