Bread Pudding
225g (8oz) Stale Bread
110g (4oz) Currants, Raisins or Sultanas
50g (2oz) Brown Sugar
50g (2oz) Butter
½ tsp Mixed Spice
1 Egg
Milk
Pre-heat oven to 170°C: 325°F: Gas 3
Break bread into small pieces; soak in cold water at least 1
hour
Strain and squeeze out as dry as possible.
Place into a basin and mash with a fork.
Add the dried fruit, sugar, mixed peel and mixed spice, mixing
well.
Add the egg and enough milk to enable the mixture to drop easily
from a spoon.
Place into a greased baking tin.
Bake for about an hour or until slightly firm to the touch.
When done turn out on to a hot dish.
Turn out dredge with sugar and serve hot with
custard, or allow to cool.
SCONES
1. To make about 10 scones, begin by sifting 8
oz (225 g) of self-raising flour and a pinch of salt into a large
mixing bowl. Add 3 oz (75 g) of
butter, cut into small lumps. This must be at room temperature – if
it is too cold, it will be difficult to rub in. Lightly rub the
butter into the flour until the mixture looks like
breadcrumbs.
2. Add 1½ oz (40 g) of golden caster sugar and
mix in.
3. In a jug, beat one large egg together with 2
tablespoons of buttermilk and start to add it to the rubbed-in
mixture.
4. Mix in with a palette
knife.
5. When it begins to come together, finish off
with your hands – it should be soft but not sticky (if the dough
seems too dry, add a little more buttermilk, a teaspoon at a
time).
6. The dough should come together and leave the
sides of the bowl clean.
7. Shape the dough into a round with your hands
and place it on a lightly floured surface. Flour the rolling pin
and lightly roll out the dough.
8. Take great care not to roll the dough any
thinner than 1 inch (2.5 cm) – this is the secret of well-risen
scones. Measure it if you're not sure!
9. Use a 2 inch (5 cm) round cutter to cut out
the scones – place the cutter on the dough and give it a sharp tap
– don't twist it, just lift it up and push the dough out. Carry on
until you are left with the trimmings, then bring these together to
roll out again until you can cut out the last
scone.
10. Place the scones on a lightly greased baking
tray that has been dusted with flour. Brush them lightly with a
little more buttermilk then dust with flour. Bake in a hot
oven – gas mark 7, 425°C (220°C) – for
10-12 minutes, or until they are well risen and golden brown, then
remove them to a wire rack to cool.
11. Scones should
have a light, open texture and are best eaten very slightly warm.
Don't forget that they do not keep very well so, in the unlikely
event of there being any left, pop them in the freezer.