hello their minds pointless and I run the time and time again and cook we stall in West Sussex today I'm gonna share with you some recipes some chef tips to bring back the fun and home cooking I'm going to show you how to make a bread and butter pudding a very very simple way of doing it now in a chevy world what we're looking at is literally a half a pint of cream and i have a pint of milk two for a whole eggs about four four ounces of sugar and probably up one miller pod so i'm going to show you a very kitchen ii chevy type way of doing it while we're doing it so I've got two eggs I'm gonna crack into my mixture here to medium sized eggs so the teacher can I match my eggs for the milk with my sugar as well it's all about taste if you like sweet feelings then and a bit more too if you don't and can hold back in Italy it's no big deal we don't add the vanilla you can always add an Armin essence instead but vanillas nice as well right out of it and nutmeg sometimes a bit of cinnamon it's all about personal taste your one pint mix just gonna have four ounces of sugar it's gonna have four eggs yeah so that's I mix your done their head off I'm just gonna fuss on my my breath the R is another way of doing this you can melt your butter and you can literally dip your bar set into the bay but this is another way of doing it so butter both sides you can cut it in triangles you can cut it you know again it's all up to you and we'll just lay we want to do two layers so here we have our first so so farmers beautiful so I've got my oven ready now 160 ready to be baked off I don't put my mixture over the bread and I want it to soak for about maybe 10 to 15 minutes to absorb all the bread so you've got two layers they're all busted out we've got our salt on there and we got nuts they're fantastic really nice since I mixed you're done okay I'm ready to pop milk in here but you know chef will for just Crane all you do cream and milk won't cook rib side as well and literally split that mixture on the top desorb leave that for 10-15 minutes they'll absorb all the liquid before it goes in the oven very very important book good you'll have a mixture that's cooked totally uneven you don't wait on that sub you want to give up 10-15 minutes so I've got my oven on now for 160 and all the pennant butter really go through the oven just wait for their milk or will it go all the juices are resolved through the bread looking good and I'll probably check that off about 20 minutes so come back tomorrow about pudding absolute fantastic nothing golden brown is that what I want just a little knife on so that kinds of that beautiful absolutely fantastic we're not nice and crispy on top nice and soft in the middle and that's how I make my bread about pudding