Sweet Endings.

I realise after checking my entries that I almost never make desserts. Come to think of it I need some sort of triumphant fanfare when I eat them. However, this dessert is excellent, it tastes like the work of hours, and is so ridiculously easy that when I made it for a friend recently she told me a few weeks later that she was still marvelling at it for both taste and convenience. It comes from Constance Spry, and is as wonderful as any of her recipes. If you ever come upon a Constance Spry cookbook I do advise you to pick it up. They are the most wonderful social documents as well as having some fantastic recipes. I have dabbled- of course- I have an absolute horror of doing anything a la minute, and would much prefer to have dishes ready to pop in a low oven to reheat whilst I eat one course, than prepare them at the end of the meal with all eyes upon me. It is very parsimonious as well, and really, I had bread to use up and was in need of the comfort of something rich and sweet. For once I WAS the cliche I am afraid. I had about 2/3 of a loaf of white packety bread, from which I removed the crusts and cut it into fingers. These were placed in an ovenproof dish. Then I made the sauce which is childs play quite frankly. In a small saucepan put 4ox/100g of butter, 40z/100g of brown sugar, and 8oz/200g of golden syrup.. Heat gently together until they come to the boil and are golden brown. At the same time bring up 1/2 pint/250ml of full cream milk. When the milk comes to the boil, remove it from the heat, and pour onto the toffee mixture. Pour everything on top of the bread fingers and do make sure they all have a lovely coating then sprinkle some extra sugar on top and set aside until you wish to eat. When you do, place the pudding into a warm oven, about 175 degrees, and cook for about 15-20 minutes until everything is hot and the top has crisped up. Serve with double cream, to sighs of pleasure and the relief that contained within each bite is the knowledge that really, life isn't all that bad after all.