The Rossendale Rambler

Quick Crunchy Brown Bread (Irish Bread)

6 oz Wholemeal flower
2 oz Plain flour
1 oz Pinhead Oatmeal
1 oz Wheatgerm
1 oz Bran
1 tsp. Bicarb of soda
1/2 tsp. Salt
1 tsp. Sugar
1 Egg
1/2 pint Buttermilk

Preheat oven to Gas Mark 5 (190° C). You will need a well greased 1 lb. loaf tin. Place the ingredients in a large bowl , then beat the egg and buttermilk together and add the dry ingredients. Mix first with a fork and then finish off with your hands to form a smooth dough. Transfer the dough to the tin, level the top and bake in the centre of the oven for 50 - 60 minutes. Turn it straight out onto a wire rack to cool.

Golden Souffle' Syrup Pudding

This is a little gem of a pudding, such simple ingredients assembled and transformed into a luscious golden surface covering a light souffle' centre over a pool of syrup sauce

4 tblsps Golden Syrup
8 slices of medium white bread
2 oz Butter (room temp.)
2 Eggs (beaten)
3/4 pint Milk

To serve:- Lemon Wedges, Chilled Whipping Cream.

You will need a lightly buttered, 3 pint, deep baking dish. Preheat oven to Gas Mark 4 (180° C) Begin by spooning the Golden Syrup all over the base of the baking dish. Remove the crusts from the bread and butter the slices. Then cut each slice into 4 fingers and arrange these butter-side up on top of the syrup. Now whisk the eggs and milk together and pour this on top of the bread. Then place in oven and bake for 40-50 mins until golden brown. Serve speedily straight from the oven to the table with lemon wedges and chilled cream.

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