When 51-year-old Ian isn’t hard at work at the local police station, he’s busy baking cakes for his colleagues. His sweet treats and cakes are so popular with his workmates that he now charges for the pleasure and has so far raised over £2,500 for charity.
This is a dish he’s made at least once a week for the last six years – a total of over 300 bread puddings! Ian’s Bread Pudding started life as a family staple, given to Ian when he asked his mother what to do with some stale bread he had. He’s since added sherry and some punchy spices, which is what he thinks makes this bread pudding unique.
Ian lives in Somerset with his wife and three daughters. He has been serving the police force for over 30 years, spending the majority of his career as a detective in the CID and is now working as a Crime Admin Manager.
500g white bread, finely diced
200ml cold water
2 x large eggs
100ml sunflower oil
1 tbsp mixed spice
200g caster sugar
100g self-raising flour
Butter, for greasing
Icing sugar, for dusting
1. Preheat the oven to 170°C/Gas mark 3.
2. Put the sultanas in a bowl with 100ml of the sherry and set aside to soak for 15 minutes.
3. Put the bread in a separate bowl with the water and the remaining sherry and leave this to soak for a couple of minutes, until all the liquid has been absorbed.
4. Add the eggs, sunflower oil, mixed spice and sugar to the sultanas. Mix well and stir in the flour.
5. Add the bread mixture and stir again.
6. Butter an 8 x 8inch deep roasting tray and pour in the mix. Bake in the oven for 90 minutes, turning a couple of times to ensure even cooking. When ready, the pudding should be evenly risen, and springy to the touch.
7. Allow to cool in the tray, then cut into squares and dust with sugar before serving.