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Mixed spice is a classic blend of sweet spices including coriander, cassia, ginger, nutmeg, fennel and cloves and is a store cupboard essential, which is ideal for baking and is a fragrant reminder of Christmas recipes
Coriander, Cassia, Ginger, Nutmeg, Fennel and Cloves. Produce of more than one country, blended in Devon, UK.
Over time the essential oils, aromatics and colour of this spice blend will fade and the flavours change. Keeps for up to 2 years, but better when used sooner. Please use by the BB4 date on your package.
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Spicewell's herbs, spices, seasonings, rubs and blends are FREE of chemical flavourings, preservatives, flowing agents, anti-caking agents, bulk filler, and any other unnecessary, non-food ingredient. Naturally gluten free, and suitable for vegans. All products are carefully packed and labelled for your peace of mind.
Thank you for supporting our little cottage industry.
Mary Berry's Bread & Butter Pudding
- 150g/5oz mixed sultanas and raisins
- 75g/3oz caster sugar
- 1 lemon or orange, finely grated zest
- ½ tsp mixed spice
- 8 thin slices white bread, crusts removed
- 100g/4oz butter, melted
For the custard
- 2 free-range eggs
- 300ml/½ pint double cream
- 150ml/¼ pint milk
2 tbsp demerara sugar
You will need an ovenproof dish about 2½-3 pint/1.4-1.7 litres volume (18 x 23 x 5 cm/7 x 9 x 2 in).
Preheat the oven to 180C/350F/Gas 4 and use some of the melted butter to grease the dish.
Combine the dried fruit, sugar, lemon zest and spice together in a bowl and toss to mix well.
Cut each bread slice into three strips. Take sufficient slices to cover the base of the dish and dip one side of each one in melted butter. Lay them in the dish, buttered-side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered-side up. Lay the third and final layer of bread strips on top, buttered-side up.
For the custard, beat together the eggs, cream and milk in a bowl and pour it over the pudding. Sprinkle with demerara sugar, and then leave to stand for about one hour if time allows.
Bake for about 30-40 minutes, or until the top is golden-brown and crisp and the pudding slightly puffed up. Serve hot, or there are some who insist that it is delicious cold!