Bread and Butter Pudding

This is a family favourite and a good way of using up a stale loaf.  It’s at is best when served warm with cold cream after a sunday lunch, but also lovely to eat cold the next day.

6-8 slices of good bread (stale is fine)
20g  butter
50g sultanas or mixed dried fruit
50g demerara sugar
2 eggs
¾ pint (400 ml) whole milk

Grease a baking dish with butter, I use a rectangular one that measures 30cm x 20cm.

Butter one side of each slice of bread generously.  Lay the bread in the baking dish (butter side up) and sprinkle with the sultanas/ mixed fruit and the sugar between layers.

In a measuring jug, beat the eggs lightly and add the milk to make up to the 1 pint (570 ml) mark.  Whisk the milk and eggs together until combined. Pour this mixture over the bread.  Leave to soak for 30 mins – 1 hour until the bread has soaked up the milk and eggs.  Bake in a preheated oven at 180°c (350°f) for 30 mins until golden brown on top .

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I add cumin seed to the chapati which gives a lovely hint of spice to these delicious flatbreads.
Chapati (makes 6)
125g wholemeal flour
80 ml water
1 tsp cumin seed

Melted butter or ghee for brushing the chapati when cooked
Heat a pan over a medium heat and add the cumin seed dry-frying until it begins to release its smell. Lightly grind the seed with the back of a spoon.
Put flour and cumin seeds in a large bowl and slowly add water combining the mixture with your hands until a soft dough is formed.
Knead the dough for 5-7 mins until smooth.  Put the dough back in the bowl, cover with a damp cloth and leave for 30 mins. 
Heat a griddle or heavy pan until its very hot ( I use a tortilla pan which is perfect for the job).
Separate the dough into six balls and roll out each ball on a lightly floured surface into a thin round. Cook each chapati for 1 minute on the first side, turn and cook for 30 secs on the other side.  If the pan is hot enough they should puff up.
Brush each chapati with melted butter as soon as it is cooked and keep warm until you are ready to serve.

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