This of course has its draw-backs; I can find myself stuck with a sauce destined for the back of the store cupboard or a freezer laden with two dozen sausages for Ed. But more often than not I come away with an ingredient I’m not used to using or I am compelled by the fast approaching use-by date to use items inventively.
Yesterday was one of those days; I walked
away from Sainsbury’s with 10 cinnamon and raisin bagels for the measly sum of
68p. Of course the obvious answer when faced with a glut of breaded goods is to
freeze them, but remember I have those 24 sausages vying for space! So I moved
my thoughts onto the next obvious solution, bread and butter pudding.
Deliciously comforting and just the thing for
a Sunday afternoon, I have brightened this recipe up to bring it more in line
with the summer weather outside the kitchen door. That said, it probably won’t
last and I am certain that this vanilla-spiked delight would be wonderfully
warming on a drizzly day too.
Orange and
Thyme Bagel and Butter Pudding
In a jug I sloshed in about 500ml of milk
(whole is of course the best for this but I used semi-skimmed since it’s what
we had in), a couple of eggs, two tablespoons of caster sugar and half a teaspoon
of vanilla paste (if using extract then use a whole teaspoon). Following a
thorough beating this is simple poured over the bagels, do try and give them
an equal soaking.
This is the point at which I turned the oven
on to Gas Mark 6 before leaving the dish on the side to give the bagels a
chance of soaking up all that wonderful eggy mix.
After 20 minutes of soaking your bagels will
be nicely sodden and the oven wonderfully hot. All that’s left to do is sprinkle
over 50g or so of mixed peel (more if you want), a the leaves from 4-5 sprigs of lemon
thyme and a tablespoon of Demerara sugar.
Pop into the oven for 30 – 35 minutes or
until the tops have gone golden brown, there is a slight wobble to the middle
and you can see that the custard at the bottom has just set.
Serve in large spoonfuls, doused in cream for
a wonderfully decadent but surprisingly fresh tasting Sunday night pudding.
Considering the basis for this recipe was some keen bargain hunting, I reckon this recipe qualfies for an entry into the Credit Crunch Munch Challenge hosted by the Deliceiux blog. This challenge originated on the Fuss Free Flavours and Fab Food 4 All blogs before it found its new home.
Considering the basis for this recipe was some keen bargain hunting, I reckon this recipe qualfies for an entry into the Credit Crunch Munch Challenge hosted by the Deliceiux blog. This challenge originated on the Fuss Free Flavours and Fab Food 4 All blogs before it found its new home.
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