Stale bread?

No problem.

Make bread and Butter Pudding.

Take said bread 6 slices, enough butter to butter the bread and the dish, 3 eggs, 50g currants, 25g candied peel, 50g caster sugar, 100ml milk, 50ml cream, zest of half a lemon and nutmeg to grate.

Butter the slices of bread and arrange half of them in the bottom of the dish. I used a 12x6inch Emma Bridgewater baking dish.

Sprinkle over the peel and half the currants and half the zest. Arrange the rest of the bread on top with the currants and the final zest.

Beat the eggs and add the mild and cream mixing well. The add the sugar and stir. Pour over the bread.

Take your time, you want to evenly distribute the egg mix and soak all the bread.

Grate over the nutmeg and bake at 180C fan for 30-40 minutes. You want a nice and crunchy top. Voila! Recipe from Delia Smith’s Compete Cookery Course.