Bread and Butter Pudding
Ingredients
8 medium slices of white bread
Butter, honey and blackcurrent jam
Sultanas and currants
12 chopped cherries
2 eggs
1oz sugar
1 pint of milk
Take 8 slices of medium sliced white bread, 4 of which should be buttered and coated with honey and the other 4 buttered and coated with blackcurrant jam.
Lay the 4 slices of bread with blackcurrant jam in the bottom of an ovenproof baking dish and sprinkled with a good handful of sultanas and currants and about a dozen sliced glace cherries.
Then lay the other 4 slices of bread coated with honey into the dish and again sprinkled with a good handful of sultanas and currants.
Whisk 2 eggs with 1½ ounces of sugar, boil 1 pint of milk and then slowly add it to the egg and sugar mix.
Add a large pinch of cinnamon to the mixture and then pour over the bread and fruit.
Cover the dish and then place in the wood fired oven at around 250°C for 20 minutes.
Remove the tin foil and put the dish back into the oven and cook for a further 5 minutes.
(As the bread and butter pudding is covered with tin foil, it is alright to have it in the oven at the same time as the pork and potatoes. Once the dishes are uncovered they are best cooked in the oven separately to avoid tainting of flavours.)
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