Fish Bread and Butter Pudding

Method

Preheat the oven to 200C/Gas Mark 6. Cut the fish into bite-size pieces. Mix together with the prawns and place evenly in a shallow oven-proof dish. Cut the pieces of bread diagonally and place. overlapping on top of the fish, buttered side up. Beat together the eggs, add milk and pour over the bread and butter and fish. Cover with a sheet of cling film and press down to ensure the bread soaks up the egg and milk mixture, leave for 20 minutes. Remove cling film and sprinkle over the grated cheese. Place in the oven on a baking tray and leave to cook for 25 minutes. Serve with broccoli, peas, sweetcorn or crisp green salad. Cook's tip There is a big variety of fish that can be used eg coley, pollack and haddock. If using frozen fish, thaw first. Prawns are not essential, and if not using, add more fish. PER SERVING 494 Kcal, fat 23.4g, saturated fat 12.4g, salt 2.8g, carbohydrate 24.1g, sugar 6.4g, fibre 2.5g