EXHIBITIONS AND BREAD AND BUTTER PUDDING

The boys at the 10 cases are very generously letting me put up a few paintings next Monday (6th Feb).

It'll be a casual affair so please pop your head in, buy a glass of their very good wine and take a glance at some of my scribbles downstairs.

All work will be for sale - it'll be a silent auction, so if you like a particular painting, put your name, number and price in the box and the highest bidder will have something to put on their wall.

Hope you can make it.

Meanwhile, here's my recipe for Bread and Butter Pudding. Two puds in a month, I know, but you can't cut out everything in January.

BREAD AND BUTTER PUDDING

Serves a greedy 4

1 loaf sliced brioche, with approx. 12 slices

150g butter

100g sultanas

2 eggs

2 egg yolks

200ml whole milk

150ml double cream

50g caster sugar

1/2 tsp cinnamon

1/4 tsp ground cloves

dash of golden rum (optional)

extra sugar for sprinkling on top

Set the oven to 180 degrees C.

Lightly grease up a deep dish, large enough to tower the brioche slices. Butter the bread on both sides and lay, side by side, in the bottom of the dish. Sprinkle with sultanas. Repeat this until you reach the top of the dish.

In a large measuring jug, whisk the eggs and egg yolks. Mix in the milk and cream. Then add the sugar, spices and rum, if using. When mixed through, gently pour over the bread.

Set the dish aside for at least 45 minutes so that the bread soaks up the cream mix. Sprinkle with any remaining raisins and sugar. Place in the oven and bake for 30 minutes until the top bread layer is golden and crisp.

Best served with a wobble and a generous drizzle of single cream. Pretty good cold too.