2 tspns of butter
12 oz. stale white bread, torn into small pieces
18 fl oz. warm water
6 oz. sultanas or seedless raisins
4 oz. soft brown sugar
2 eggs lightly beaten
5 fl oz. milk
½ tspn grated nutmeg
½ tspn ground cinnamon
½ tspn ground ginger
1 oz. icing sugar
Preheat the oven to warm 325°F or 170°C.
Grease an 8 inch baking dish with the butter and set aside.
Place the bread pieces in a large mixing bowl, pour over the water and leave the bread to soak for 2 to 3 hours. Pour off any excess water.
Mash the bread with a fork until it is smooth, mix in the sultanas or seedless raisins, raisins, currants and brown sugar.
Add the eggs. Milk, nutmeg, cinnamon and ginger and stir well with a wooden spoon until all the ingredients are thoroughly mixed.
Spoon the mixture into the dish, place it in the oven and bake for 1 to 1 ½ hours or until a skewer inserted into the centre of the pudding comes out clean.
Remove the pudding from the oven and sprinkle it with the icing sugar. Serve immediately.