Hedgerow bread & butter pudding

The early part of the year for us often focuses on the traditional practice of hedge laying to revitalise these key habitats on the farm. Not only do they stock proof the fields, but they are also highways for nature, and they produce delicious fruits, which we freeze for year-round enjoyment.

This recipe is packed with ingredients from the land, from farmer producers, and from a local baker using just 3 ingredients and natural fermentation.

Ingredients 

(Serves 4)

50g Winter Tarn butter

300ml Low Sizergh organic raw milk

284ml double cream

3 large Myers Farm eggs

3tsp cinnamon powder

100g frozen mixed fruit

280g day old More! Bakery sourdough toasting loaf

25g caster sugar

Method

1. Beat the milk, cream, eggs, cinnamon, and sugar together to make the custard

2. Butter the bread, trim the crusts, cut it into triangles, and nestle it in rows in a large greased baking dish, scattering the frozen fruit evenly between each layer

3. Pour the custard over the bread and fruit and leave it all to soak for 30 minutes

4. Heat the oven to 160*C/gas mark 3

5. Cook for 35-40 minutes or until the custard has set and the top is golden brown