Fruit Peel Bread Pudding

Directions

1. 1
   Tear the bread into a large mixing bowl and add the fruit, peel and spice.
2. 2
   Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
3. 3
   Add eggs, muscovado and lemon zest if using.
4. 4
   Stir well, then set aside for 15 minutes to soak.
5. 5
   Heat oven to 180C/160C fan/gas 4.
6. 6
   Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
7. 7
   Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
8. 8
   Bake for 1 1/2 hrs until firm and golden, covering with foil if it starts to brown too much.
9. 9
   Turn out of the tin and strip off the paper.
10. 10
    Cut into squares and serve warm.