Fish bread and butter pudding
Serves: 4
250g (9oz) white fish fillet, skinned
250g (9oz) smoked fish fillet
125g (5oz) prawns
100g (4 oz) button mushrooms (optional)
6 slices of bread, lightly buttered
3 eggs
425ml (3/4pt) semi-skimmed milk
100g (4oz) Cheddar, grated
1. Preheat the oven to 200°C/400°F/gas 6. Cut the fish into bite-size pieces. Mix together with the prawns and place evenly in a shallow oven-proof dish.
2. Cut the pieces of bread diagonally and place. overlapping on top of the fish, buttered side up. Beat together the eggs, add milk and pour over the bread and butter and fish. Cover with a sheet of cling film and press down to ensure the bread soaks up the egg and milk mixture, leave for 20 mins.
3. Remove cling film and sprinkle over the grated cheese. Place in the oven on a baking tray and leave to cook for 25 mins. Serve with broccoli, peas, sweetcorn or crisp green salad.
Top tip: There is a big variety of fish that can be used, for example coley, pollock and haddock. If using frozen fish, thaw first. Prawns are not essential, and if not using, add more fish.
For more information, visit www.fabflour.co.uk.
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