Reaching into my Memory Pool: Sally Lunn Bread Pudding
Ok, so far I’ve made five batches of Sally Lunn Buns (2.01.16 Post) trying to get the recipe just right. I wanted the flavor to grab you, I wanted the texture to be just right, and I wanted it to be baked as perfectly as possible. Having done all that to the best of my ability, I’ve hopefully created a memorable recipe. But now, I have a situation. There is some (actually, a lot of) extra Sally Lunn in my freezer, much of it in the “less than perfect” category, just waiting for me to find something to do with it. In my mind, the best possible use for this stash is to make bread pudding: Sally Lunn Bread Pudding. For how this bread pudding should look and taste, I am “reaching into my memory pool”: deep into the pool.