This blog is all about comfort food. I love a bit of stodge, obviously as part of a healthy diet! I needed to use up half a loaf of bread quickly which was an awesome excuse to make bread and butter pudding. It’s so easy to do, just butter the bread (you can use whatever spread that is in the fridge), cut into triangles and arrange in an oven proof dish. Scatter over raisins if you like, mixed fruit also works well. I did three layers of bread and butter.
To make the custard just beat an egg with 500ml of milk and approximately 100g of sugar. Pour over the layered bread and butter. Squidge the bread into the custard (technical term!) and cover wth cling film. Put into the fridge for a couple of hours or over night. The bread needs to be really soggy. Sprinkle brown sugar over the top if you’re feeling naughty. Bake in an oven preheated at 180 degrees celsius for 20-30 minutes or until the pudding is risen and golden. Serve on it’s own or with custard, cream or yoghurt.
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If you like warming soups then this will be right up your street, it’s like spicy pea and ham soup. It is not pretty, especially if you use green lentils but it is delicious!
Allergen info: free from cow’s milk, soya, gluten, egg or nuts depending on the stock used.
Prep: 10 minutes Cook: 60 minutes Serves: 4
approx 200g of chorizo, chopped into rings
1 onion, chopped roughly
2-3 peppers of ant colour, chopped roughly
1 chilli, chopped or chilli powder to your taste, I used ½ teaspoon
2 cups green or red lentils
1.5 litres of low sodium stock (I just happened to make my own this time, but that is rare!
1 teaspoon paprika
½ teaspoon ground black pepper
coriander to serve
put the chopped chorizo into a big pan (no oil needed) and brown, then add the onions and peppers. You can either keep the heat high and keep stirring or turn it down and let the vegetables soften down slowly.
once the chorizo has browned nicely and the veg is getting softer take out the chorizo and set aside in a bowl.
add the stock, lentils, chilli and spices to the pan and bring to the boil. Simmer for 30-60 minutes or until the lentils are lovely and soft
Blitz with a hand blender until smooth
add the chorizo and warm it through, garnish with coriander.