Bread & Butter Pudding

Ingredients

• 25g butter plus extra for greasing 
• 8 thin slices white bread
• 50g sultanas 
• 2 tsp cinnamon powder
• 300 ml milk
• 2 tbsp mascarpone cheese
• 2 eggs 
• 25g sugar
• grated nutmeg

1. Grease a 1 litre ovenproof dish with butter.
2. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
4. Gently warm the milk and melt the mascarpone in a pan over a low heat and don't let it boil.
5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
6. Add the warm milk and cream mixture and stir well. 
7. Pour the liquid mixture  over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for at least 30 minutes.
8. Preheat the oven to 180C/355F/Gas 4.
9. Place the dish into the oven and bake for 30-40 minutes, or until set and the top is golden-brown.
   
   
   
   
   
   
   
   

Chicken & pancetta pasta

1 large courgette chopped into 1cm cubes 

1 chicken breast sliced finely 

200g cubed pancetta 

1 large onion 

2 cloves garlic crushed

2 tsp smoked paprika 

400g tin cherry tomatoes 

Handful of beansprouts

1 tsp Mixed herbs

6oz penne pasta 

1. gently fry the chicken breast in 2 tbsp oil until no more pink can be seen then remove from the heat and set aside. 
2. Gently fry the courgette for 5 mins with a sprinkle of salt. Add the onion, garlic and fry for 2 minutes then add the chicken and pancetta sprinkle with the paprika and cook for 5 minutes. 
3. Meanwhile bring a large pan of salted water to the boil and cook the pasta until al dente. 
4. Add the cherry tomatoes and beansprouts and stir well, and simmer for 10 minutes. 
5. Drain the pasta and place into bowls and cover with the chicken and bacon sauce.