I was always wildly impressed with my mother’s ability to make something out of nothing at all (all while listening to some Air Supply).
She would tell nostalgic/horrific stories of having no money for food and making cake out of leftover breadcrumbs and guavas from the tree outside our back door.
Fortunately for me, they remained tales from harder times gone by.
When my mommy was in the kitchen, I saw her turn cupboard staples into culinary superstars.
My favourite was Bread and Butter Pudding. I’d marvel at how she’d turn an ordinary school lunch into a delectable dessert. Fascinating. For a little kid, it really is the stuff heroes are made of.
Now it’s a recipe I’ll never need to write down, only pass down.
Bread and Butter Pudding
10 slices of white bread, crusts cut off
500ml full cream milk
3 large eggs
5-10ml vanilla extract
10-15 little chocolates
Preheat the oven to 160ºC.
Grease a medium-sized casserole dish.
Butter the bread and be very liberal with the apricot jam. Remember, this is the only sugar in the recipe so do feel free to add to taste.
Beat the milk, eggs and vanilla extract together. Feel free to substitute some of the milk with cream for a richer version.
Place the buttered bread in the dish, sprinkle the chocolates between the slices and pour over the egg mixture. Let it soak in for a few minutes before putting the dish in the oven for an hour.
Let it cool and set for 10 minutes before serving. I prefer my B&B Pudding with Ideal milk but custard or ice-cream work just as well.