Our daily bread

Chocolate Chip Muffin Pudding
Serves 6

This can be adapted to any leftover fairy cakes, Madeira cake, croissants, pains-au-chocolat, or almond Danish pastries.

6 muffins or fairy cakes, or 4 stale croissants or pastries, thickly sliced
500ml double cream
500ml milk
4 large eggs
3 tbsp caster sugar
1 tsp vanilla extract

1. Preheat the oven to 180C/350F/gas mark 4.
2. Butter an ovenproof dish. Lay the muffin slices in the dish.
3. Whisk the remaining ingredients together in a bowl and pour over the muffins. Leave for 10 minutes to seep through, then bake for 30-40 minutes till gold.

Variations

• For a fruit version, use fairy cakes or slices of Madeira or vanilla sponge sprinkled with raspberries or blueberries.
• Try making a ginger pudding with slices of gooey gingerbread, and use 1 tsp ground ginger instead of the vanilla.
• For a lemon pudding, soak some slices of leftover lemon cake, Madeira or vanilla loaf in lemon juice and add some lemon or lime zest to the custard.