Bread and Butter Pudding Using Newburn Bakehouse's Orange and Sultana Cob*

When Newburn Bakehouse sent me some happy mail of an orange and sultana cob, I knew that I had to make a bread and butter pudding with it! I figured that its orange twist would make this typically winter warmer a bit more summery!

You will need:

• 1/2 Newburn Bakehouse Orange and Sultana Cob
• 50ml Double Cream
• 350ml Milk
• 2 Eggs
• 25g Sugar
• Butter
• Cinnamon (if desired) 

Simply slice half of the cob into slices, trim off the crusts and butter the slices.

Grease a dish and put a layer of the bread at the bottom, butter side up, sprinkle with cinnamon and add a second layer of bread. Then put to the side.

Crack the eggs into a bowl that ideally has a lip for easy pouring and whisk in with the sugar.

Warm up the milk and cream in a pan, make sure it is just warm not boiling. 

Combine the eggs and sugar mixture with the milk and cream and whisk together. 

Pour the mixture through a sieve into the dish making sure the bread is well covered.

Let sit for half an hour to an hour for the mixture to absorb into the bread.

Sprinkle the top with cinnamon and sugar and put into an oven at 180 for 40 minutes. 

Once golden remove from the oven and serve with rich custard! 

I would love to know if you give this a go and what you thought! I think where the sultanas are already in bread it makes them more plump and juicy! I also enjoyed the subtle orange hint, it really lifted the flavour! 

Hannah x

*This product was gifted to me, all recipe ideas and opinions are my own. 

Photography by James Ireland Photography Ltd

Quick and Easy Gluten Free Spaghetti Bolognese!

Midweek I tend to be a little short on time to cook so I tend to rely on a jar! Not the best at times I know, but I mix it up and throw in a load of extra healthy ingredients! One of our favourites is a good old Spag Bol! We tend to use the Dolmio jar for two bolognese sauce as this has no indication of gluten anywhere on the jar, and so far I have been fine! So here is what I do!

You will need:

• 500g 5% Fat Mince
• Small Two Person Bolognese Sauce (you could make from scratch)
• 2 Celery Sticks
• 1 Small Onion 
• 1 Red Pepper
• 1 Flat Mushroom 
• Gluten Free Spaghetti 
• Garlic Fry Light
• Tomato Puree/ Ketchup

Firstly put a good few sprays of garlic Fry Light in a large pan. Add the mince and start to brown then add more fry light once browned as this is what will give the garlic flavour. 

Throw in all the veg that has been diced into small pieces. Allow to cook down. 

Put the jar of sauce in the pan, fill the empty jar with water and add to the pan. Combine them all and allow to simmer. 

Whilst simmering, cook the pasta of your choice. 

A couple of minutes before serving stir in the tomato puree or ketchup just to thicken and richen the tomato flavour. 

It's really as simple as that! It certainly seems to be a firm favourite here! You could always use a larger jar of sauce if you like a more runny, saucy meal, we prefer our Bolognese to be more dry! We also find where we use so much veg this can serve two large meals or four regular ones, so we also have left overs for lunch the next day! 

I would love to know what you add to your bolognese! Everyone seems to have a slightly different recipe! Sometimes I add chilli flakes too!

Hannah x