- Pre heat oven to 180˚C/Fan 160˚C/Gas 4
- Tear up bread into a large mixing bowl, add dried fruit, cranberries and spice.
- Pour in milk and stir well to break up bread completely.
- Add eggs, muscovado sugar, and lemon zest. Mix well and leave to soak for at least 15 minutes
- Grease and line 30cm x 20cm baking tin (or individual pudding moulds)
- Stir the melted butter into the pudding mixture, pour into the tin, sprinkle with demerara sugar.
- Bake for 1½ hours until firm and golden.