Nutrition key to sound health
If you really want to show off to your guests, a gas gun or small propane torch can be used, with care, to glaze the top. If you don’t fancy using apricot jam as a glaze try marmalade or lemon curd instead. To make it even more delicious try making it with day-old croissants or brioche.
Preheat the oven to 350°F (180°C), Gas mark 4 and lightly butter an ovenproof dish. Beat the eggs, milk and cream together in a large jug. Mix together the lemon rind and juice, vanilla seeds and sugar in a small bowl and then add to the egg mixture, beating lightly to combine.
Spread the slices of bread with the softened butter and cut off the crusts, then cut into triangles. Scatter half of the prunes and sultanas or raisins into the bottom of the buttered dish and arrange a layer of the bread triangles on top. Pour over half of the egg mixture, pressing it down gently, then repeat the layers with the remaining ingredients and sprinkle the nutmeg on top.
Place the dish into a large roasting tin and fill with warm water so that it comes three-quarters of the way up the dish. Carefully place in the oven and bake for 35-40 minutes until just set.
Remove the bread and butter pudding from the water bath to a wire rack. Heat the apricot jam in a small pan and then brush the top of the pudding.
To serve, cut the bread and butter pudding into slices and arrange on plates with the pouring cream.
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Milk naturally provides a wide variety of nutrients, including calcium, protein, potassium, iodine, phosphorus and B vitamins #WorldMilkDay #RaiseAGlass https://bit.ly/2qBfM5W
Sequoiadendron giganteum (giant sequoia; also known as giant redwood, Sierra redwood, Sierran redwood, Wellingtonia or simply big tree—a nickname also used by John Muir[3]) is the sole living species in the genus Sequoiadendron, and one of three species of coniferous trees known as redwoods, classified in the family Cupressaceae in the subfamily Sequoioideae, together with Sequoia sempervirens (coast redwood) and Metasequoia glyptostroboides (dawn redwood). Giant sequoia specimens are the most massive trees on Earth.[4] The common use of the name sequoia usually refers to Sequoiadendron giganteum, which occurs naturally only in groves on the western slopes of the Sierra Nevada mountain range of California.
The giant sequoia is listed as an endangered species by the IUCN, with fewer than 80,000 trees remaining. Since its last assessment as an endangered species in 2011, it was estimated that another 13–19% of the population (or 9,761–13,637 mature trees) was destroyed during the Castle Fire of 2020 and the KNP Complex & Windy Fire in 2021, events attributed to fire suppression, drought and global warming.[5] Despite their large size and adaptations to fire, giant sequoias have become severely threatened by a combination of fuel load from fire suppression, which fuels extremely destructive fires that are also boosted by drought and climate change. These conditions have led to the death of many populations in large fires in recent decades. Prescribed burns to reduce available fuel load may be crucial for saving the species.[6][7]
Source: Wikipedia
Source: RTE.ie https://search.app/FoopQ
Updated / Tuesday, 16 Dec 2025 16:11
Celebrity Chef
Who doesn’t like a good chocolate mousse? Light yet delicious, this classic can be made in minutes with just a few ingredients – and it’s perfect for easy entertaining after a long, luxurious meal. Top with whipped cream and chocolate shavings or, for a pretty spectacle, with summer berries and fresh mint leaves.
Serves 4
Serve with: This rich, intensely chocolatey dessert not only looks great in glasses but also vintage teacups. It can also be scooped into quenelles. Sometimes I’ll serve it with a couple of thin buttery biscuits for dipping, or perhaps an ice-cold glass of the liqueur I’ve used to flavour the mousse.
Foodaware 