Before Ted was born, my husband Howard and I would visit a country church my mum likes to go to. On the first Sunday of every month during the summer they host an event called Teas in the Tower. Members of the congregation make cakes to sell at the event to help raise money for the bell tower.
Howard loves cakes and bread products so this is an event he liked a lot. He enjoyed it even more when he discovered a bread pudding cake. I don’t think he remembers but I always have a fond memory of him searching for the cake each time we visited Tea’s in the Tower.
In my freezer I had lots of leftover ends of sourdough bread so I decided to try a sourdough bread pudding cake. It was a really easy and simple cake to bake. Plus the results were delicious and my little family really loved eating this cake. We know you will enjoy it too.
Do you have leftover bread and if so what do you like to do with it? Let me know in the comments below and please don’t forget to like, comment and subscribe.
Makes 16 small pieces
- Food processer
- Large mixing bowl
- Mixing spoon
- Square baking tin
- Grease proof paper
- Stale sourdough bread x 500g
- Unsalted butter or ghee x 100g
- Sultanas or raisins x 200g
- Eggs x 2 large
- Milk x 400mls (of you choice)
- Coconut or brown sugar x 100g
- Baking powder x 1 tsp
- Cinnamon x 1 – 2 tsps (optional)
- Oil for the tin
- Preheat the oven to 180°C or gas mark 4.
- Spread a little oil across the base of the tin using the plastic brush until it’s evenly coated.
- Line the baking tin with the grease proof paper.
- Add a bit more oil and spread the oil across the paper until again it’s all even coated.
- Tear the sourdough bread and put it into the food processor.
- Blend the bread until it resembles bread crumbs.
- Pour the breadcrumbs into the large mixing bowl.
- Add in the baking powder, sugar, sultanas or raisins and the cinnamon (optional) and mix these ingredients together.
- Put the saucepan on the hob and turn onto a medium heat.
- Now put the butter into the pan and melt down.
- Remove from the heat as soon as it has melted and add the milk and eggs.
- Mix these ingredients together and pour over the breadcrumb mix in the bowl.
- Next mix these together and pour this mixture into the pre – lined baking tray.
- Put the baking tin into the oven and cook for 20 – 25 minutes depending on your oven.
- When the cake is golden brown, and you can put a skewer in and it comes out clean, it’s cooked.
- If the skewer has cake mixture on it when it’s pulled from the cake, put the cake back in for a further few minutes.
- Repeat this process until the skewer is clean.
- Leave the cake to cool for 30 minutes on a cooling rack before you remove it from the tin.
- After 30 minutes or so remove the cake from the tin and leave again to cool completely.
- Finally slice, serve and enjoy.
Sourdough Bread Pudding Cake was a success in this house. It could be eaten as a dessert with ice cream, cream or my coconut cream and maple syrup or it can be eaten as a snack too. Howard, my son Ted and my mum eat this cake. I did try a small piece but due to my gluten intolerance I can’t eat a lot of sourdough. The piece I did try was yummy and if you can eat sourdough then this dish is for you. However you decide to eat this cake, as always, please enjoy.
Thank you xxx