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01 June 2018
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Spicy Bun Loaf Pudding

A perfect treat to serve at any time of day!




4-6 slices of Greenhalgh’s Spicy Bun Loaf (better if more than 4 days old)
2 oz (50g) of butter
2 eggs, 1 egg yolk
½ pint (300ml) milk
Grated rind of half a lemon
2 tablespoons brandy or rum(optional)
1 oz (25g) Sugar


Butter the slices of Greenhalgh’s Spicy Bun Loaf and cut into triangles. Grease a one pint (600ml) pie dish and arrange the bread in layers covering the dish base, butter side up. Beat the eggs, egg yolk and milk together. Sir in the lemon rind and brandy (or rum). Pour the mixture over the Spicy Bun Loaf and leave to stand for one hour. Sprinkle the top of the pudding with the sugar, then bake for 20 or 30 minutes in a pre-heated oven at 180ºC (350ºF) Gas mark 4, until the top is golden brown. Serve with custard.