SAVOURY BREAD & BUTTER PUDDING

So I had one of those days where nothing went to plan and everything took twice as long as it was meant.  Bottom of the list was getting something for dinner so I turned to what ever was in the fridge, cupboard, bottom of the veg basket (which was mostly carrier bags to tbh).  Anyway, I managed to come up trumps and we ended up with this bread & butter pudding which I can see becoming a regular dish in the Limbert house. It's also a perfect Covid recipe that uses just a few easy to get ingredients

My son described it as "a big cheese toastie pie" and that's basically it.  I had a loaf of tiger bread in the freezer, some ham, cheese and eggs, all the basics that you'd have in really.  Stick them all together and this is what you get.

Butter a medium oven proof dish, mine measured 30cm x 20cm. Now make sandwiches using 8-10 Slices of Bread, this all depends on how thick your bread is, mine was quite chunky.  I used Roasted Ham and Dijon Mustard in mine.  Cut each sandwich into 4 and place haphazardly into the dish.


In a jug measure 400ml Milk and whisk in 3 Eggs and some chopped Chives.  Pour this over the bread then scatter the top with 50g Grated Gruyere Cheese and a sprinkle of Parmesan.

Leave this to stand for 30 minutes so the egg can soak into the bread. Bake in the oven at 160C fan for 25-35 minutes till the liquid has gone and the top is golden and crusty.


You could add other bits of leftovers like chopped peppers, onions, leeks, tomatoes, salami, chorizo, sausages. We found that baked beans were the perfect accompaniment for this (as we had some).

SWEET POTATO FLAT BREAD

This recipe is so ridiculously straight forward I almost don't feel justified in writing a recipe, but because of  it's simplicity I have to share it with you.

I have made these lovely soft flat breads with sweet potato but my cousin who sent it to me used regular potato and added some finely chopped spring onions. You could also add herbs like coriander or parsley, or a teaspoon of nigella or fennel seeds.

Steam or microwave a large sweet potato until it's soft and squishy inside. Don't boil it as this will add too much moisture.

Once it has cooked all the way through, scrape out the flesh of the potato and discard the skin.

Weigh the mushy pulp in a mixing bowl and add an equal amount of self raising flour and season.

Combine the two to form a dough. If it is a little dry, add some oil to bring it together.

Now divide your dough into equal portions and form into a small ball, mine weighed around 50g each.

Roll each ball out on a floured surface to about 5mm thick then transfer to a hot dry frying pan and cook on both sides till browned. You will find that bubbles may appear on top and this will help you know when it's ready to turn them over.



Keep them warm in a dish covered with a clean tea towel till ready to eat.

We had ours with a delicious lamb and aubergine curry but they were also good the next day just warmed and with a little bit of butter.

MARMITE & CHEESE LOAF

Right, I put my hands up, my name is Yasmin and I like Marmite.  I like it in a sandwich with lettuce (thank you mother),  I like it roasted on potatoes, I like it stirred into pasta (thank you Nigella) and I like it on toast. But now I like it in toast. Why have I never thought of this before? Adding cheese just escalates its deliciousness. It is the most perfect toasting loaf and the best for making cheese on toast. Now, don't be put off if you are not a Marmite lover, my taste for Marmite has not been passed on to my children but they devoured this whole loaf in one sitting. These photos are a second one I had to make so I could share it with you. Suffice to say it went as quickly as the first made into ham sandwiches.

500g Strong White Bread Flour, 10g Yeast, 50g Oil, 30g Marmite, 100g Grated Cheddar, 300g Hand Warm Water

I made this in my freestanding mixer to get the dough started but you can do the whole thing by hand. Put everything in the bowl and get mixing.  Once the dough starts to slap against the side of the bowl, turn off the mixer and tip it onto your surface. You must knead the dough till it's smooth and elastic, I usually give this about 8 minutes. If it's sticking pour a little oil on to the surface rather than adding flour.  

When you are done with kneading, dust your bowl with flour and return the dough to it. Cover with cling film or a shower cap and leave to rise and double in size for 1 hour. Next shape your loaf. Make it free form or use a loaf tin. I plaited mine then put it in a 2lb loaf tin. Leave to rise again covered with a clean tea towel for 30 minutes then bake at 200C for 25-30 minutes

Do try it made into cheese on toast, you won't believe the difference the Marmite makes. Xx