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Bread and butter pudding:

      Butter a two-liter pudding mould and cover the bottom with golden syrup. Butter bread slices and cut each half diagonally. Layer them in them in the mould, buttered side up sprinkling nuts & almonds between each layer. Continue till mould is full. Beat eggs, sugar, milk and nut meg together. Pour carefully onto bread. Leave for 15 minutes to allow bread to soak up the custard. Bake in a preheated 180 C oven for 20 minutes. 
To serve:Turn pudding out of mould and serve warm, with cream.
For Christmas decorate it with cherries and jelly bars.

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