Adapted from my mother’s Farmhouse Cookery book. This works just as well with Gluten-Free bread.
Easily adaptable to dairy free
Serves 12 (or less depending on the size of the squares!)
8 thick slices day-old white bread (or substitute for Gluten Free if needed)
300ml milk (or dairy free alternative – I use oat milk)
1 eating apple, cored and grated
350g mixed dried fruit
50g chopped mixed peel
3 tblsp soft, dark brown sugar
2 tblsp Matthew’s Preserves Three Fruit Marmalade
40g self-raising flour (or gluten-free if needed)
2 eggs, beaten
1 tsp lemon juice
1 tsp cinnamon
125g butter (or dairy free alternative), melted
- Break the bread into small pieces and place in a mixing bowl. Pour over the milk and leave to soak for 20 minutes until soft. Beat well with a fork to form a smooth, lump-free mixture
- Add the apple, dried fruit, mixed peak, and stir in all the remaining ingredients, except the butter.
- Stir half of the melted butter into the bread mixture and beat well.
- Spread the mixture into a greased tin (28x20cm) and pour the remaining butter evenly over the top.
- Bake in a preheated oven at 150oC for 2 hours, then increase the temperature to 180oC and bake for a further 30 minutes. If it starts to brown too quickly, you may need to cover the top with foil.
Enjoy warm on its own,or with custard, or just a good cup of tea.