SPICED BREAD AND FRUIT PUDDING
1 small baguette loaf, a few days old
1/2 cup butter plus a little extra for greasing
1 cup soft brown sugar
1 cinnamon stick
11/2 cups water
3 tbsp. dry sherry
1/2 cup flaked almonds
1 cup raisins
1 pack ROSENBORG(R) Extra Creamy Danish Blue Cheese, roughly crumbled
1. Make syrup by placing water, sugar and cinnamon stick in a pan, heat gently, stirring frequently to dissolve sugar, bring to boil then simmer for 10 minutes. Remove cinnamon stick, stir in sherry and allow to cool.
2. Slice bread to medium thickness, butter both sides of slices and gently fry in a heavy pan until pale golden on both sides. Preheat oven to 180°C/350°F/Gas 4.
3. Layer bread slices with fruit and nuts in a buttered oven proof dish, scattering with the cheese as you go. Gently ladle syrup over bread, allowing it to soak in, then bake for approx. 25 minutes until golden brown.
Traditionally served pre Lent to use up the ‘forbidden’ foods of the Lenten fast.