Welcome to the wonderful world of breadmaking and in particular to the Panasonic fan club :lol:
I only joined myself in March this year and I haven't bought a shop loaf since. I found it best to stick to the recipes EXACTLY as per the manual for the first few weeks until I got to know how they turn out etc. Then the fun begins and you get to be brave and experiment. At the weekend I made a garlic, herb and walnut loaf to go with the bar b que food and the family raved about it. It's lovely to bathe in all the glory when really it's the beautiful gadget that is doing all the hard work for you :wink:
I got a lot of help on here and asked lots of questions so feel free to ask away....it really helped me.
With apologies to Hezbez for hijacking the thread :roll:
For my Bread Pudding I stick mostly to the recipe in the old (1968) copy of the Good Housekeeping Book I have and there is no mention of coffee or gravy powder in there and I have to say it wouldn't be my choice (no offence meant).
If you use wholemeal bread you wont need to worry about the colour anyway.
Here is the recipe...it's dead easy and works every time and you can add anything you like really...glace cherries are good and nuts.
8 oz bread - preferably stale
½ pt milk to soak bread
6 oz mixed fruit of choice (sultanas, raisens, glace cherries etc)
2 oz shredded suet
2 oz Demerara sugar (helps with colour as well)
1 - 2 tablespoons mixed spice (I use more as I love the spicy flavour)
1 egg beaten
Heat oven to 350F or gas mak 4
Grease a 1½ pint pie dish.
Remove any hard crusts from bread and break the crumb into small pieces.
Pour the ½milk over it and leave to soak for ½ hour - then beat out the lumps.
Add the dried fuit, the suet, sugar and spice and mix well.
Add the egg with a little extra milk if required to make the mixture of a dropping consistency.
Pour into the pie dish, grate a little nutmeg on top if liked and bake in the centre of the oven for 1½ - 2 hours. Dredge with sugar before serving.
I believe this also used to be called Dockers Wedding Cake as some old London friends of mine told me. I always use shredded suet but have seen other recipes that use margerine. Cant say what that turns out like tho.
Good luck.....the smell from the oven is unbelievably good