The Creative Bread and Butter Summer Pudding

Summer Fruits Bread & Butter Style Pudding

This week the fridge-freezer died on us, leaving 4 drawer-fulls of frozen food. 

Hating waste, for the past 3 days we have been on the "try not to waste a single thing and eat all you can from the freezer" diet.  It's been a challenge but at least its been a cold week so things have only been defrosting slowly and we've been able to keep milk and butter fresh by putting it on a cold windowsill.

Some things were staying frozen longer than others and the berries were the first to thaw, so I decided to make a pudding with these and the gluten free chocolate chip and banana muffins I'd also got stored in the freezer.

It turned out to be really nice (it was good hot from the oven but also completely different and just as yummy chilled the next day for breakfast!)

Here's the recipe:

6 - 8 home-made muffins (or similar substitute)
bowlful of frozen berries/summer fruits (defrosted)
squirty honey or maple syrup
butter
3/4 - 1 pint of milk (I used almond milk)
2 eggs
1 tbsp granulated sugar 
Demerara sugar to sprinkle on the top

• slice the muffins horizontally and butter one side. Layer in the bottom of a Pyrex dish, scattering the berries and a squirt of honey/maple syrup between each layer. 
• Stick a decent sized knob of butter in a saucepan.  Add the milk, eggs, sugar and vanilla essence and keep mixing until hot and thickened.  Pour straight over the bread.  Give the dish a little shake to encourage the custard to get between all of the gaps.
• Sprinkle a little Demerara sugar on the top and put into a medium oven (170C, 325F, Gas 3) for about half an hour (or until nice and brown).  Enjoy with ice-cream (unless its already melted in a freezer break-down situation!)
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Layering up the muffins and the berries