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Mrs Crocombe is busy in the kitchen once again. This time, she's making Brown Bread Pudding - a good recipe for the upper servants, or middle class families, that helps to use up leftover stale bread. Nothing goes to waste in Mrs Crocombe's kitchen!

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INGREDIENTS
200g brown breadcrumbs
100g salted butter
Candied peel
Sugar to taste
Black treacle or black strap molasses
3 eggs
Red wine or brandy
Wine sauce, to serve

For the wine sauce:
140ml of water
2 tablespoons of apricot jam
30g of caster sugar
A squeeze of lemon juice
A glass of sherry or claret

METHOD
Add the butter, candied peel, black treacle (or molasses) and egg yolks to a bowl of breadcrumbs. Sugar to taste (try 3 tbsp) before mixing well.

Whisk the egg whites in a separate bowl, then carefully fold them in to the mixture (a little lemon juice will help the rise). Pour in the brandy or wine (as preferred) and fold in to the mixture once more.

Grease your mould with butter and spoon the mixture in, being careful not to fill it to the top as the mixture will rise. Cover the open top with a disc of buttered paper, and then tie up in a cloth (or cover with foil).

Steam the pudding in a saucepan of boiling water for about an hour. Leave the pudding to sit for five minutes before serving and decorate as desired - it's particularly good with a wine sauce!

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