So I have found that given my routine of yoga in the morning, a walk in the afternoon and timed breaks, I am actually planning my meals with a little more thought than usual. I also, of course have a little more time to potter in the kitchen!
Pottering and not having loads of different ingredients has led me to revisit childhood recipes that I have not done in years. Old fashioned 'Rice Pudding' and yesterday 'Boozy! Bread n Butter Pudding' which after having a rather large square of, divided into portions and frozen.
I was trying to think of some easy and simple recipes to share on Facetime with my friend's children, (I hasten omitting the 'boozy' bit), in the event of needing to be a virtual 'Nanny McAlie' for an hour or two!
My Boozy Bread n Butter Pudding:
Bread (I used small loaf but can use any amount that fills dish)
Pinch of All Spice (or pinch or cinnamon, nutmeg, ginger)
Handful Dried fruit (currants, sultanas, mixed peel)
Glug - Whiskey or Brandy or Baileys
Grease dish well. Prepare the bread by spreading butter on both sides (you can cut crusts off, but I don't). Cut into triangles and begin to line the bottom of the dish with a layer, sprinkle over about a dessert spoon of sugar and fruit if using. Continue to layer until all the bread and butter has been added to the dish, finish by sprinkling the sugar but, NOT the fruit. Beat the two eggs and add about Milk about 1/2 pint or pint depending on the size of the dish. Add to this the pinch of allspice (and a glug of of the alcohol!).
Bake in the oven for approximately an hour and a half or until the top is golden brown, risen and the smell of freshly baked bread fills the air. You can test to see if it is cooked by putting a clean knife into the center and if it comes out clean the pudding is cooked. If it has any liquid on the knife continue baking until cooked.
This keeps for several days - but freezes really well.