With the help of Braam Ellis, executive chef at her community, Eileen whipped up this amazing pudding to share with her friends at Village at the Park.

Eileen’s bread pudding

• 1 loaf stale bread, brown or white

• 30 to 60gms butter, melted

• 2 tbsp flour

• pinch salt

• 1/2 tsp baking powder

• 1 x 500 g packet of mixed fruit

• mixed spice to taste

• pinch cinnamon

• 2 eggs

• 375 g brown sugar

Soak bread overnight in water. In morning, squeeze the bread dry. Put in a large bowl with all ingredients and mix well. If it’s too wet, add more flour. The mixture should not be too wet. Bake for about 2 - 3 hours on the middle shelf at 150 C. Turn out and sprinkle with sugar. Serve with custard, whipped cream or ice cream.

Variation idea: Add sliced apples and coconut.