Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 68

Constance Spry again, with a pudding whose flavour has only to be tasted to be loved. I have fed this to everyone and, despite its obvious fudgy stickiness and collapsed appearance, they all say how light it is. Recipe trickery at its best.

Serves 4

120g/4oz butter

120g/4oz demerara sugar

240g/8oz golden syrup

300ml/¹/₂ pint milk

4 thick slices of bread, crusts removed, cut into fingers

whipped cream, to serve

Heat the butter, sugar and golden syrup in a small pan and boil for 3 minutes. Remove from the heat and keep warm. In a separate pan, heat the milk to boiling point. Put the fingers of bread in a dish and pour over the milk. Lift them out, put them into 4 serving bowls and pour over the sauce – you can dip them in the sauce instead but you will have to work fast. Serve immediately, with whipped cream.