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This week we give you two different uses for bread!

Bread and Butter Pudding

  • 4 Slices of thin bread and butter

  • 4 oz (100g) Raisins

  • 2 oz (50g) Sugar

  • 2 eggs

  • 1 pint (600ml) milk

  1. Grease a pie-dish, put in the thinly-sliced bread and butter in layers, with raisins and sugar between each layer.

  2. Beat up the eggs with the milk, pour over the pudding and allow to stand for 10 minutes.

  3. Bake for 1 ½ hours on Gas Mark 2 ,150C or 300F

Summer Pudding

  • 5 oz (150g) Sugar

  • 4 Tblspns (60ml) Water

  • 8 oz (225g) Blackcurrants, washed and stalks removed

  • 8oz (225g) Ripe red plums, washed, halved and stones removed

  • 8oz (225g) Raspberries, washed and hulled

  • 8oz (225g) Strawberries, washed and hulled

  • 8-10 slices of white bread, crusts removed

  1. Put the sugar and water in a saucepan and heat gently, stirring, until the sugar has dissolved.

  2. Add the blackcurrants and plums, cover and cook gently until tender.

  3. Add the raspberries and strawberries and cook for 2 minutes. Remove from the heat and allow to cool.

  4. Cut the bread into fingers and line the base and sides of a 1 ¾ pint or 1 litre basin, reserving enough for the lid.

  5. Pour in the stewed fruit and top with the reserved bread.

  6. Cover with a plate or saucer small enough to fit inside the basin. Put a weight on top so that the fruit is firmly pressed down and leave in a cool place for 4-5 hours.

If you wish to freeze it: Remove the weight and plate. Place the basin in a polythene bag or wrap in foil. Seal and freeze.

To serve from frozen: Thaw overnight in a refrigerator. Turn out and serve chilled with double cream.

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