Kitchen scraps make sweet pudding – Lawrence Murphy
In this country we throw away an awful lot. There are many articles showing us ways of using less plastic and how to use up those scraps of food that we would normally throw away.
If you turn back the clock to when I was a child many of these issues didn’t exist. Milk came in bottles delivered to the door in a vehicle powered by electricity, and the bottles got recycled.
My mother and nan would never throw away food. And that’s how we get things like this classic bread pudding which would be served warm with custard on the day it was made and cold the following day with a cup of tea.
I think some of those old fashioned dishes will be coming back into fashion if we take heed of what is being said.
250g old bread crusts cut into cubes
100g dried prunes chopped
100g dried dates chopped
50g dried cranberries
25g mixed peel
Tsp dried ginger
Half tsp ground cinnamon
60g brown sugar and extra to sprinkle on the top
50g melted butter
1. Put the bread and fruit into a large bowl and mix in the peel and spices.
2. Whisk the egg and milk together and add to the bowl along with the sugar.
3. Leave for 10 minutes and then mix together until the bread breaks down.
4. Stir in the melted butter and then put the mixture into a lined tin. Top with the extra brown
5. Bake in a preheated oven 180 gas 4 for 1 hour until golden brown
Cut into slices and serve warm.