Source: FOSS Cooking (community recipes)
Heat your oven to 150°C. This low temperature is essential — it allows the custard to set gently without the edges curdling before the centre has cooked through.
Soak the sultanas overnight in cold water. They'll plump and rehydrate, distributing moisture evenly through the pudding. While they're soaking, tear the bread into rough strips — aim for thumb-sized pieces so they hold their structure rather than dissolving into mush. Whisk together 600 ml milk, 1 egg, and sugar to taste. You're making a custard base; don't overthink the sweetness here, as the dried-fruit will contribute its own sugars. Grate the whole nutmeg on a microplane directly into the custard — fresh nutmeg has a sharp, almost peppery bite that ground spice can't match. Bay leaves are optional but useful; tear them small and whisk them in with a pinch of the nutmeg reserved for topping.
Drain the sultanas and combine them with the bread in a baking tin. Pour the spiced custard over, stirring gently until the bread is evenly soaked. Add the almonds now if using — they'll stay firm and provide texture contrast against the softened bread. Scatter the reserved nutmeg and a light hand of sugar across the top.
Bake for 75 to 90 minutes. The pudding is done when the surface is set and lightly golden, but a skewer inserted in the centre should meet soft resistance — the interior should be creamy, not fully firm. If it jiggles like custard, it needs another 10 minutes. Overbaking turns it dense and rubbery.
Cool completely, then refrigerate overnight. The pudding sets further as it cools, and the spiced-cooking flavours marry together. Serve warm or cold — a gentle reheat in a 120°C oven for 15 minutes restores softness without splitting the surface.
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