Paste & copy tank

BREAD AND BUTTER PUDDING

Ingredients
150g/5oz mixed sultanas and raisins
75g/3oz caster sugar
1 lemon or orange, finely grated zest
½ tsp mixed spice
8 thin slices white bread, crusts removed
100g/4oz butter, melted

For the custard
2 free-range eggs
300ml/½ pint double cream
150ml/¼ pint milk
2 tbsp demerara sugar

Method...You will need an ovenproof dish about 2½-3 pint/1.4-1.7 litres volume (18 x 23 x 5 cm/7 x 9 x 2 in).
Preheat the oven to 180C/350F/Gas 4 and use some of the melted butter to grease the dish.
Combine the dried fruit, sugar, lemon zest and spice together in a bowl and toss to mix well.
Cut each bread slice into three strips. Take sufficient slices to cover the base of the dish and dip one side of each one in melted butter. Lay them in the dish, buttered-side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered-side up. Lay the third and final layer of bread strips on top, buttered-side up.
For the custard, beat together the eggs, cream and milk in a bowl and pour it over the pudding. Sprinkle with demerara sugar, and then leave to stand for about one hour if time allows.
Bake for about 30-40 minutes, or until the top is golden-brown and crisp and the pudding slightly puffed up.

Comment Deleted by Article Creator

Are you lost?

https://www.bbc.co.uk/sport/football/62354857

KFC RECIPE.............


11 spices — Mix with 2 cups white fl 1) 2/3 Ts salt 2) 1/2 Ts thyme 3) 1/2 Ts basil 4) 1/3 Ts oregano 5) 1 Ts celery salt 6) 1 Ts black pepper 7) 1 Ts dried mustard 8) 4 Ts paprika 9) 2 Ts garlic salt 10) 1 Ts ground ginger 11) 3 Ts white pepper

I wrote this a few years ago after a Mank so-called-mate ripped me off for almost 10 Million.

T’was the night before Christmas and all through the garden shed
Nothing was moving except for a Smack head
Who’d gone round the back door and jemmied the lock
With a flat-head screwdriver he kept in his sock

Upstairs they were sleeping so they didn’t know
A thieving Mank b*****d was sneaking below
He stank of stale sweat like most mank pr`<ks
and staggered about ‘cos he'd just had his fix

He went to the fire where the stockings were hung
And nicked all the sweets that were meant for the young
Then being as quick as a drunk mank Smackhead can be
He rifled the presents piled under the tree

He left all the junk and nicked all the treasure
And p****d on the fire just for good measure
Then, pockets crammed full, the thieving Mank Flid
Slipped out of the house……that belonged to his Kid.



It's all true....


...or at least the stinking sweaty smackhead bit is

Ingredients

Tomato Passata
Roast Red Peppers
1 tsp cornflour
2 tbsp light soy sauce
400g large raw prawns butterflied or other meat
2 tbsp rice vinegar
1 heaped tbsp tomato purée
1 tsp caster sugar
2 tbsp oil
6 small or 3 large whole dried chillies
100ml pinapple puree
thumb-sized piece ginger, finely grated
2 garlic cloves, finely chopped

Method

Mix cornflour & 1 tbsp soy sauce in jug, add meat & put to one side.
Stir vinegar, soy sauce, tomato purée, sugar and 2 tbsp water together in a jug.
Heat pan add 1 tbsp oil & fry the meat until golden in places. Set aside.
Heat the remaining oil and add the peanuts, chillies and water chestnuts. Fry for 2 mins add the ginger and garlic fry for 1 more min. Blend red peppers with passata and add to pan. cook through. Add meat and jug of sauce and simmer for few mins until thickened slightly. Serve with rice.

Comment Deleted by Article Creator

BEEF CANNELLONI

4 fresh lasagne sheets, cut in half widthways, or
8 dried cannelloni tubes
10g of Parmesan, finely grated

Beef Ragu...... 3 tbsp of olive oil
500g of beef mince, or 250g of beef mince and
250g of pork mince
1 onion, finely diced
2 garlic cloves, sliced
1 stick of celery, finely diced
100ml of red wine
1 bay leaf
2 400g tins of chopped tomatoes
75ml of whole milk
salt
freshly ground black pepper

Bechamel Sauce...... 25g of butter
25g of flour
1 bay leaf
380ml of whole milk, warmed
freshly grated nutmeg
1 dash of white wine vinegar
salt

Make the filling. Add 2 tbls
of olive oil to a large pan and fry off the mince
until browned and starting to crisp up a little
Remove from pan then add
another tablespoon of oil with the onion, garlic,
celery and a pinch of salt. Sweat until soft,
about 8 minutes
Add the mince back into the pan along with the
wine and bay leaf. Cook until the wine has
reduced by half then add the tomatoes and
milk. Leave on a low heat to simmer for an hour
Meanwhile, prepare the béchamel. Heat the
butter and flour in a pan and stir to create a roux.
Add milk, the bay leaf, nutmeg and a pinch of
salt.
When ready, the ragu should have a thick
velvety texture; not too loose to fit in a piping
bag, but not too dry otherwise it won't cook
the pasta. When you're happy with the texture,
preheat an oven to 180°C/gas mark 4
If using fresh pasta, blanch the sheets in salted
boiling water then plunge into iced water.
Spoon the mixture along the length of each
sheet, then roll into tubes and place in an
ovenproof dish, seam-side down
If using dried cannelloni tubes, you will need a
piping bag to fill them. Once you have a dish full
of ragù-filled pasta tubes, spoon any leftover
ragu into the dish around the edges of the pasta, then top with the béchamel sauce and
cover in grated Parmesan
Bake the cannelloni for 40–50 minutes until
golden and bubbling.

DVLA, Swansea SA99 1ZW