|Bread and Butter Pudding. Instagram pic credit: SimoneySunday|
According to a study published in September in The Guardian, 49 per cent of UK adults claim they they eat bread every day, with 38 per cent of them buying two loaves a week.
However, the research, commissioned by the group Love Food Hate Waste, as part of its #UseYourLoaf campaign, also found that 18 per cent often threw away a forgotten loaf before opening it, while a quarter of had discarded the bread before reaching the end of the loaf.
I haven't bought bread for over a year, not since we were given a breadmaker for a wedding present. Instead of keeping this as one of those 'gadgets' that never get used, I decided to use it.
Flour, yeast, milk, oil, water, salt and sugar - these are the basic ingredients to making brown bread or white bread. And as one 1kg bag from Tesco costs about 80p, and I can make 2.5 3lb loaves from one bag of flour, I basically spend £1.60 on five loaves of bread.
I've already shown how to make cheap sauce and jam for gifts or just slathering onto toast in this blog. I will do a post later on how to make Rosemary bread with olive oil. Yum!
With the bread I make, I cut half of it straight away, and one half I wrap up tightly and put in the fridge, where it keeps about a week.
The other half, I slice, and wrap and put into a tupperware tub for making sandwiches in the near-term. Sometimes I freeze slices individually for 'emergencies'. This really reduces waste - which also reduces our yearly food bill!
However, when there's one slice left and some crusts, I take a bread knife, create some thinner slices, lather them in butter... and prepare a bread and butter pudding.
Take 2 medium eggs
2/3 cup of semi-skimmed milk (or cream if you really like it rich)
Handful of currants or raisins, washed
1/2 cup brown sugar
1/2 teaspoon of nutmeg
1/2 teaspoon of cinnamon
Your slices of buttered bread
Cut the bread into small enough pieces to create layers - bread & butter, some raisins, some brown sugar, some of the spices.
Do this as many times as you can. Sprinkle the rest of the raisins over the bread and butter.
Mix the remaining spices up with the eggs (whites and yolks) and the milk, and pour over the bread and butter.
Cook for about 1/2 hour at 160 degrees or until you can see the mixture is no longer runny.
Serve with cream, custard or home made icecream - a recipe for this is also here.