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Delicious bread and butter pudding
Serves 4-6
Ingredients:
8 slices bread
approximately 2 oz (50 g) softened butter
½ oz (10 g) candied lemon or orange peel, finely chopped
2 oz (50 g) currants
10 fl oz (275 ml) fresh whole milk
2 oz (50 g) caster sugar
grated zest ½ small lemon
3 free range eggs
freshly grated nutmeg
Pre-heat the oven to gas mark 4, 350°F (180°C) and butter a 2 pint oblong baking dish
Butter the bread and, leaving the crusts on, arrange the bread over the base of the baking dish. Sprinkle over the candied peel and the currants.
Measure out the milk into a jug, stir in the caster sugar and lemon zest, then whisk in the eggs. Pour the mixture over the bread, sprinkle over some freshly grated nutmeg, and bake in the oven for 30-40 minutes. Serve warm. Yummy...
Variations: any bread will do - Katy Norton swears that bread and butter pudding made with French bread is unbeatable, and Nigella Lawson has a delicious alternative made with pain au chocolate. We've also tried the above recipe replacing the currants with chocolate coated raisins - a taste sensation!
Apple and Blackberry Crunchy PieBase150 grams Digestive biscuit crumbs50 grams Brown Sugar50 grams Norfolk Butter1 tablespoon Golden Syrup Filling500 grams stewed apple150 grams Blackberries 250 ml of Norton’s Double Cream 100 grams Brown Sugar For Base - mix biscuit crumbs and sugar, melt butter with golden syrup over a low heat, pour this onto biscuit crumbs and mix well. Press into a pie dish and put into the fridge to set. For Filling – Put half the stewed apples onto the base, whisk the cream until thick and spread over the apple. Put on the remainder of apples. Arrange the blackberries on the top. Sprinkle with sugar and place under a hot grill for 1 minute. Serve with fresh creamAs an alternative to Blackberries you can use raspberries or mixed berries
