Cornish Bread Pudding
Method
From Sandie at the Lostwithiel Community Centre Kitchen
1. Crumble the saffron cake and cover with milk then leave to soften for a few hours. Drain, keeping the milk.
2. Put a layer of crumbled cake in a glass oven dish. Cover with a layer of bread quarters, sprinkle with sugar, mixed spice and a few raisins. Repeat layers, ending with the cake mixture.
3. Beat the eggs, add 1/2 - 3/4 pt milk and pour over pudding. 4. Bake at 180c for 20 - 30 minutes until set and golden on top. Serve with cream or ice cream.
Ingredients
1 large saffron cake
2 - 3 slices of bread, buttered and cut in quarters Sprinkling of mixed spice
Sprinkling of sugar
2oz raisins
Milk
2 free range eggs
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