Cassie's Recipe of the Week

Rich Bread and Butter Pudding

taken from Delia Smith's Complete Cookery Course©

This page is dedicated to Vincent Peach in Australia who asked me if I knew a good Bread and Butter Pudding recipe... I hope you like this Vince!

Ingredients

• 8 slices bread from a small loaf, buttered
• 10 g candied lemon or orange peel, finely chopped
• 50 g currants
• 275 ml milk
• 60 ml double (heavy) cream
• 50 g caster sugar
• grated rind of ½ small lemon
• 3 eggs
• freshly grated nutmeg

Method

Preheat the oven to 180 degrees Centigrade/350 degrees Fahrenheit/gas mark 4

Butter/grease a 1.2 litre baking dish, an oblong one preferably

Cut each slice of buttered bread in half - leaving the crusts on. Now arrange one layer of buttered bread over the base of the baking dish, sprinkle the candied peel and half the currants over, then cover with another layer of the bread slices and the remainder of the currants.

Next, in a glass measuring jug, measure out the milk and add the double cream. Stir in the caster sugar and lemon rind, then whisk the eggs, first on their own in a small basin and then into the milk mixture. Pour the whole lot over the bread, sprinkle over some freshly grated nutmeg, and bake in the oven for 30-40 minutes. Serve warm.

Steak and Kidney Pudding

Baked Tuna with Herbs