Bread Pudding (Vegan)

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This is a vegan and virtually fat-free version of my mum's traditional bread pudding (if you haven't eaten bread pudding before, it's more of a fruit cake than a pudding and tastes nothing like bread and butter pudding!)
This tastes almost identical to the original, but does tend to go stale a little quicker, so it's best eaten within 2 days of making. It's very cheap to make and is a good way to use up leftover stale bread.

Makes 12-16 pieces 

• 250g/10oz stale bread (a couple of days old)
• 75g/3oz soft brown sugar
• 275ml/½ pt cold water or dairy-free milk
• 2 tsp Orgran egg replacer or similar binder (corn flour would probably work)
• 100g/4oz dried fruit
• ½ tsp mixed spice plus ½ tsp ground cinnamon (or more, to taste)
• 2 tsp Demerara sugar to sprinkle

Break the bread into small pieces and place in a large bowl.
Add the cold water/milk and mix well.

Allow to soak for at least ½ an hour.

Mix the bread with the rest of the ingredients (except the demerara sugar).

Pour into a greased square baking tin.

Cook at 180C/170 Fan/gas 4/350F for about 1 hour, until golden brown and firm to the touch.
Sprinkle with the demerara sugar while warm. 

Allow to cool in the tin for at least 10 minutes, before cutting into squares. 
Serve warm or cold.

Suitable for freezing.

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