Bread Pud

Ingredients 8oz stale white bread ½ pint milk 2tbsp brandy 6oz dried fruit grated rind of 1 lemon 2oz shredded suet [butter will do] 2oz soft brown sugar 2 level teaspoons mixed spice 1 egg Grated Nutmeg	Method Butter a 1½pt ovenproof dish well. Break the bread into small pieces and put in a mixing bowl. Pour milk and Brandy over and leave to soak for at least 30 minutes. Beat out any lumps vigourously with a fork. Add fruit, lemon rind, suet, sugar, and spice and mix well. Beat egg and stir into mixture to give a soft dropping consistency.
	Turn into buttered dish, grate a little nutmeg over the top and bake in the centre of a moderate oven [350°F, 180°C; Gas Mark 4] for 1½ - 2 hours, or until nicely brown on top. To make it turn out rubbery like they make it in Plymouth, cover in foil and bake for 1¼ hours, then uncover and bake for a further 15 minutes. Serve hot or cold, cut in squares and dredged generously with caster sugar. Traditionally served with hot Custard.