Poor Knights Pudding Food

POOR KNIGHTS' PUDDING

Steps:

• Cut the crusts off the bread and discard. Cut the bread into dainty sandwich-sized triangles or squares, or make small jam or honey sandwiches and put into a shallow dish.
• Put the egg, and extra yolk if used, into a basin and beat well, beating in the milk, sherry or brandy, and sugar to taste. Pour in the egg mixture over the bread and leave for a few minutes to soak. Turn the bread over carefully and leave for a few more minutes until all the egg is soaked into the bread.
• Heat the oil and butter in a large frying pan over a moderate heat until just hazing, and, using a fish slice, carefully put the soaked bread slices into the hot fat. Cook for a few moments until golden, then turn and cook the other side. Drain on kitchen paper and serve on a warm plate, dredged with the prepared sugar.

POOR KNIGHTS OF WINDSOR WITH BLACKBERRY COMPOTE

Steps:

• Put the eggs, milk, vanilla extract and golden caster sugar into a large, deep dish and whisk together.
• Beat the soft cheese with the icing sugar until spreadable. Spread the soft cheese over 2 slices of bread, drizzle with 1 tbsp compote then sandwich with remaining bread. Submerge the sandwich into the egg mix and allow to sit for 30 secs before carefully turning it over and soaking the other side.
• Melt the butter in a large frying pan until foaming, then cook the sandwiches for 3-4 mins on each side until golden and slightly puffed. Slice in half and serve with extra blackberry compote and a scoop of ice cream if you like.