I must say that even though this recipe has been around for seemingly decades and decades, I have never cooked this dish. I never wanted to, really. I always thought of it as old-fashioned English stodge food but I had a rather lovely apple and apricot loaf in the freezer that I didn't particularly know what to do with and thought, perhaps it would make a nice bread and butter pudding?
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| little buttered loaf islands soaking up the sweet eggy milk |
The recipe couldn't have been simpler: buttered loaf and currants placed haphazardly in a dish, then pour in a good amount of milk and eggs with sugar. Let that soak for an hour before placing the dish in the oven to slowly meld and brown on top. For those who love this sort of dish, it was delicious. Very light - but that would depend upon the sort of bread used. Clarissa uses up leftover panatone and I think that would be perfect for this.
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| this is a bit blurred, but the bread puffed up and was light as air |
I love this book, and will be sharing quite a few more recipes with you as I cook my way through it. Clarissa has a no-nonsense approach, much like the woman herself. What you see is what you get. The food is simple, classic and delicious and evokes all those memories one has of dishes that mother or grandmother used to make.
The title says it all.
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