This bread and butter pudding pie hails from the north of England and is a great way to use up leftover bread.
400g/14½oz ready-made sweet shortcrust pastry
125g/4oz leftover cake, blended into crumbs
100g/3½oz golden raisins, soaked overnight in rum, drained
1 lemon, zest and juice
50ml/2fl oz double cream
3 free-range eggs
caster sugar, to glaze
clotted cream, to serve
fresh fruit, to serve
Preheat the oven to 180C/350F/Gas 4.
On a lightly floured work surface roll the pastry out to a 3mm/⅛in thickness. Use the pastry to line a 20cm/8in tart tin. Trim off any excess pastry and reserve for the lid.
Mix the cake, bread, raisins, lemon zest and juice, two egg yolks, double cream and honey together in a bowl until well combined and spoon the mixture into the pastry case.
Roll out the remaining pastry to form a lid. Place on top of the tart and crimp the edges around the tin to seal the pastry. Beat together the remaining egg and brush the top of the pie. Sprinkle with caster sugar and cut a steam hole in the centre of the pie.
Place the tart into the oven and bake for 25-30 minutes, or until the pastry is golden-brown and cooked through.
Serve with clotted cream and fresh fruit.
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