Savoury (Inbread) Tarts.

No, I have not miss spelt Inbread, these little tasty delights are cooked in bread that has been buttered.I managed to get 18 tarts out of the following.....
18 slices of buttered Bread. (Use you favourite bread)
4 Eggs.
A dash of Milk.
1 cup of grated Cheddar Cheese.
1 cup of diced Ham.
1/2 cup diced Capsicum.
Chives.
Ground Black Pepper.
Extra grated Cheddar Cheese to finish.
Method
First preheat the oven to 180c. Get out two small muffin or cupcake trays each with 12 moulds.
Cut the buttered bread with a cookie cutter (I used a fancy petal shape) and place each one buttered side down in the moulds. Please use butter as this gives a much richer taste to the finished item.
In a bowl, mix the eggs and milk until well combined. Then add all other ingredientsand stir with a fork. Place the mix into the breaded moulds and top with a little of the extra cheese.
Now place in the oven for around 25 minutes, or until the egg has set and the bread is crispy and golden.
These can be eaten straight away, or left for a few hours and reheated in the oven again. But not in the microwave, as it makes them go soft.

Very Dark Sticky Gingerbread

This is gingery, spicy and oh so sticky and tasty. Yummyness (I know that is not a word, but it should be) at it's best. A special THANK YOU to Rita's Mum in Scotland, who has been making this for years and has now passed it on to her daughter Rita and then on to me. My! How I would love to get into her recipe collection.You will need..

1/2 pint of Milk.
5 ozs dark soft Brown Sugar.
2 tablesps. Treacle.
2 tablesps. Golden Syrup.
4 ozs Butter.
2 Eggs (beaten)
1/2 lb S.R. Flour. (sifted)
1/2 teasp. Bicarb. Soda.
1 tablesp. Ground Ginger.
1 tablesp. Ground Cinnamon.
1 tablesp. Mixed Spice.
Pinch of Salt.

Method..

Put the first five ingredients in to a saucepan on a low heat and melt the lot together stirring now and then, don't burn it. Now let this cool . When it has cooled, add the beaten eggs and mix. Now add the sifted Flour, Bicarb Soda, Ginger, Cinnamon, Mixed Spice and Salt.
I did this all in one big saucepan to save on washing up and used my hand mixer.
Grease and line your tins. It will make 1 x 2lb and 1 x 1lb loaf. I used something different again as I wanted it to be more of a slice. Oblong tin measuring 8 inches by 12 inches, the mix covered the bottom well and rose beautifully.
Oven temperature 180c/350f. And bake for around an hour, or until cake tester comes out clean.
This is a wonderful recipe and very much a *keeper* in my home. Hope you enjoy it too.

Bread pudding.

This recipe comes from my Mum's kitchen. She had made it just before I visited last. We had it as a cake, but should be eaten warmed with custard. Will give you her recipe first, and then tell you what I did.

Bread Pudding.

250 grams STALE WHITE BREAD. (crusts removed)
50 grams UNSALTED BUTTER (melted)
50 grams SUGAR.
1 tsp. GRATED NUTMEG.
1/2 tsp. MIXED SPICE.
2 tablesps. BITTER ORANGE MARMALADE.
100 grams MIXED DRIED FRUIT.
1 large EGG.
MILK. (Just a little, you may not need)

Break the bread into small pieces and put into
a mixing bowl. Pour over enough water to cover and let stand for 30 minutes.
In another bowl, mix together butter, sugar,spices, marmalade, fruit and egg.
Drain the bread and squeeze to remove excess water. Now add the soaked bread to the other mixture. Add the milk now, if a little dry, needs to be a sticky consistency.
Put mixture into a greased 18 cm square cake tin and bake at 180c for 1-1 1/4 hours or until firm.
The chances I made.
Used fruit loaf and forgot to cut off crusts,
but this did not matter.
Used dark brown sugar.
Used sultanas and pitted prunes.
Needed no milk.
This smelted so Christmasy to me,
and ours has been eaten cold.