April 26

Bread and Butter pudding (maybe?)

Yesterday I was off ill, and I’m feeling worse this morning so I thought I’d cheer myself up by making a pudding. I remember having bread and butter pudding in the 1990s. It was never homemade. My Grandma insisted she wanted bread and butter pudding because it was her favourite from when she was a little girl and my Mum bought some microwave pudding because that was easier and nobody else in our household wanted to eat the pre-war meals my Grandma raved about.

However, I’m broke and have bread that is just beginning to stale and a can of custard buried in the back of the cupboard so I thought I’d make a variation. The recipes I find online have a custard-like goo in them anyway so I thought I had enough to have a go. I thought this was going to be rubbish but it was actually OK. I think the lovely sultanas helped. I would’ve taken step-by-step photos but I wasn’t expecting to want to share this.


  • Stale bread (at least six slices)
  • Custard (100g-200g, depending on how gooey you want it)
  • Sultanas (30-45)
  • A butter/butter-like spread for greasing the dish


Preheat the oven to 180°C/350F/gas 4.

Rub some butter or butter-like spread on to the dish.

Cut crusts off the bread. I left some of the crust on, I regret doing this.

Put the first slice of bread in the dish. Pour 10g-12g of custard on the bread and then rub in with the back of a spoon (or your fingers for better coverage). Put as many sultanas as you want on top of the custard-covered slice. I put seven on mine.

Put the next slice on top of your now sultana and custard-covered slice. Repeat the previous step until you run out of bread.

When you put the final piece of bread on, push it down so you squish all the slices underneath. Then use the back of the spoon to smooth custard over any dry bits of bread you see, including the top.

Put in the oven and cook for 30-35 minutes.

April 25

Community 21

I’m ashamed to admit I’m phoning in this week’s EdublogsClub prompt. It’s all about project based learning. I’m not confident I understand it without examples, and the few sites I’ve found with more information haven’t helped me clear up how this type of learning is structured (like, who chooses the tools?). But maybe the structure is negotiable and I just need to try it to figure it out.

I blog about Minecraft sometimes, but I thought I’d post a video this time. This is from a Community 21 project.

April 24


It was roughly nine years ago that I first visited Brighton, as a tourist. I stayed in Hotel Pelirocco in the Fancy Pants room (the Fancy Pants room became the Ophelia Fancy room, and now it’s the Dupenny Boudoir). It’s interesting that the room has since been redesigned twice by alumni. I don’t have any photos from the time, I went looking for some today. It seems that 2008 is a vacuum for me, which is weird because a major life event happened that year.

I know some friends and family have some photos of me from that year. I don’t. It was the year that I liked how I looked. It was the year that I took care of myself. It was the year that I began to make peace with the fact that I had, and will continue, to deal with stuff I really don’t want in my life. But that’s just the way it goes. It was the year that I could run for a minute without wanting to be sick afterwards. It was the year that I stretched my earlobes to 5mm (before blowout). It was the year that my sister lived nearby and we used to spend regular Sundays hanging out with eachother.

That year I made my five year plan. The plan was to get a degree (I started doing Environmental Studies at Open University), learn French and move to Canada. I was a fan of Cherry Rae who I met a couple of years earlier and had moved to Canada and it looked awesome. Cherry Rae had posted some photos online of a cupcake throwdown and I thought that Canada might be a good place to move to. I borrowed a book from the library that explained the point system (I think the book may have been out of date!) and recommended having a profession before trying to move. I was a clerk. I didn’t think I had any skills. And there was a decent amount of points attached to having a degree and knowing French so I thought I’d give them a go.

At the time I was living in a beautiful ground floor flat in Hamworthy. Life was a little bit repetitive but very comfortable. My pal Benny worked in the nearby Blockbuster. I walked 2.3 miles to my job in an investment bank everyday. On the way I listened to an mp3 player play full of Refused, Converge, Motion City Soundtrack, Joe Strummer and the Mescaleros, the Weakerthans, Parkway Drive, Agnostic Front, 1208, DEP, Distillers, Division of Laura Lee, Gallows, The (International) Noise Conspiracy, Pietasters and Vanna. I had just figured out how to download music and I was pleased as punch with my Creative Zen Stone. I nearly got run over once because I was absorbed with my air drumming along to the Shape of Punk to Come. I rushed through my day at the investment bank, it was made bearable by a great team and banter with my friends Phil and Jimmy. I walked 2.3 miles back home. Evenings were joyous, especially in summer.

Comparing then and now is tough. I remember feeling like I had fallen into a rut and feeling like I wasn’t doing a job I could be proud of. But I miss the comfort. I miss having a separate kitchen and bedroom. I miss having a sofa to myself. But that time has passed, for better or for worse.

I just have to remember that I’m making small steps in the right direction. And that it’s going to be a hard climb.

April 23


Following on from my post about journaling, I decided to go out and buy a new small journal to get me started. I have to admit I don’t like writing without collage, but I’m hoping I’ll get used to it. The cover is Doc McStuffins.

One of the things I struggle with is starting a new journal. I thought a good thing to do would be to write/explore why I think that is…

First Page Fears


Not what I expected


Wasting the space


Loss of momentum



Loss of meaning(fulness?)

April 22

Winter Bombe

I was searching for some recipes on the Penguin website and I stumbled across this. I immediately started salivating. I thought I’d share:

Winter Bombe

2 x 500g tubs of quality vanilla ice cream
1kg panettone
125ml Vin Santo
3 heaped tablespoons quality raspberry jam
100g tinned cherries, in juice
75g glacé clementines (or other glacé fruit)
1 clementine
50g shelled pistachios
300g quality dark chocolate (70%)
25g unsalted butter


Get the ice cream out of the freezer so it can soften a little while you get things ready. Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day. Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.

Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds. Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices. Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream, drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.

Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start). Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt. Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.





31.9g 15.2g 11.3g 78.1g 48.7g 0.5g 5.8g


Jamie Oliver’s Christmas Cookbook by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2016 Jamie Oliver’s Christmas Cookbook). Photographer: David Loftus

Read more at penguin.co.uk/articles/find-your-next-read/extracts/2016/dec/jamies-christmas-recipe-winter-bombe/

April 21


A bunch of stuff I’m not looking forward to is happening soon. It’s layer upon layer upon layer of nope. I’m trying to forget about the stress that is about to hit me, but it’s hard.

On top of that, I’m struggling with some health problems related to food. I’m not sure if they are the cause or effect of the stress but they are making day-to-day life really difficult. I’m often running to the bathroom up to four times an hour. And I’m late to work or leaving earlier because I’m in too much pain sitting down. I can’t relax at my desk because I’m worried about when I’ll next need to run to the bathroom.

I often want to cry because it’s so embarrassing and it’s not really an issue that people feel comfortable talking about. So it’s not like I can even get sympathy from people. Not that I’m looking for sympathy. I’m just hoping I can explain to people why I’m running off all the time.

Sadly wheat seems to be the trigger. Which, as a broke person, is involved in one or two of my meals a day.

On the bright side, I’ve discovered a new favourite thing. And that’s ending the day with a nice long walk and jumping into the shower when I get home. Afterwards I get straight into bed and fall asleep while my skin is still cool. My minty shower gel helps. Which brings me to…

Give Away

I have put a couple of miniature bottles of Original Source on WarpIt (only staff can log in). If you are a student and you’ve stumbled across this blog post and would like a bottle, leave me a comment and if the bottles are still around next week I’ll send it to you.


… And I’ve found out Swans are touring the UK again next month.