It’s not, is it? Yes, it’s that time of year again. The nights are ‘fair drawin’ in’ as we say in Scotland. You can sit by the fire (well, not in my house which is all radiators – boo) and shiver the evenings away, or you can start to make inroads into the seasonal foods that make this time of year a time to look forward to. Yes, summer’s great for barbecues, salads and sipping cold drinks (and I say that without a hint of irony after the summer we’ve just had) but the colder weather brings rich stews, hearty soups and rib-sticking foods for body and soul. Last weekend saw us tucking into Shepherds Pie, followed by Bread and Butter Pudding. I posted the photos on Scrumplicious’s Facebook page, but that’s just to show what I’m up to – the recipes are here.
Bread and Butter Pudding
- 6 thin slices of bread (it’s an ideal way to use up bread which is going stale)
- Butter or margarine to spread on the bread.
- 1 cup of dried mixed fruit
- 0.5 cup of caster sugar
- 3 eggs
- 250ml milk
- 0.5 tsp cinnamon
- 1 tsp of caster sugar to sprinkle on top afterwards
Butter the bread and cut each piece into quarters. Layer these in a suitable baking dish (I’ve used an 8″ ceramic dish but as long as it all fits in comfortably with nothing sticking up to be burned then you’ll be fine), adding the sugar and the dried fruit between the layers. Whisk the eggs, milk and cinnamon together and slowly pour over the bread. Push the bread down into the liquid and leave it for about half an hour for the bread to soak up the eggy mixture. Bake in a pre-heated oven at 160C for 30 minutes or until it’s nicely browned. Let it cool for 10 minutes before scattering some caster sugar on top and serving with custard or cream.