Oh what a fool I am for a fool. A fool has to be one of the easiest desserts to make ever. All you need is a bit of fruit puree and some whipped cream. Add in some buttery biscuit crumbs and you have a dessert fit for royalty.
You could use strawberry puree and crushed shortcake biscuits and it would be delicious!
You could use blueberry puree and crushed ginger biscuits and it would be fabulous!
You could use raspberry puree and crushed tea biscuits and it would be scrummy!!
Or you could do like I did and use a gooseberry puree and crushed gingernuts and it will be scrumdiddlyumptious!
Easy Peasy, Gooseberry Squeasy!
*Gooseberry Gingernut Fool*
Serves 6
Printable Recipe
Tart gooseberry puree, softly whipped cream and buttery gingernut crumbs . . . this is a marriage made in heaven. This is absolutely when a threesome works!
4 ounces gingernut biscuits, crushed
1 1/2 ounces sweet butter, melted
8 ounces fresh gooseberries
1 TBS cold water
4 ounces caster sugar
1 cup double cream, whipped
Place the gooseberries into a saucepan along with the water. Cover and simmer gently for 10 to 15 minutes, until very soft. At the end of that time, stir in the sugar, and then use your stick blender (my preferred method) to blend them into a puree. Alternately, pop them into your regular blender, or your food processor and blend until pureed. (DO so carefully with a towel over top, as hot things in a blender build up pressure and can pop the lid off, hence why I use my stick blender) Leave aside to cool completely, or pop in the fridge to chill it faster. (You can pour it onto a baking sheet and spread it out and it will chill really fast!) Once the gooseberry puree is completely cool, fold it into the whipped cream.
Mix the gingernut crumbs and the butter together. Place a little bit of them into the bottom of each of six dessert dishes. Spoon half of the fool over top of each. Sprinkle another layer of crumbs over top and then the remaining half of the gooseberry mixture. Top with a final layer of gingernut crumbs. Chill until completely cold.
Serve to six lucky people. Listen to the ooohs and ahhhs!
I often wonder why it is that, when I don't have any rhubarb to hand, I can always find loads of recipes that I would love to try using it in. And yet, when I do have some, I struggle to think of something to do with it . . .
I suppose in a way it's like money. I can think of a million things to spend it on, but when I have £20 in my purse, I can't find a single thing that I really want to buy . . .
There was some rhubarb in my Able & Cole veggie box this week and I really had a hard time deciding what to do with it. This was compounded by the fact that I don't really have a working oven at the moment. Roll on Monday!
When I was a girl, my mother used to give us stalks of raw rhubarb to eat, along with bowls of sugar to dip it in. I had always loved this jaw achingly delicious treat, kind of like an all natural lick-em-aid. I didn't think that either Todd or I were quite up to this, although I do confess that I did try a small piece with sugar to see if I still loved it that way. Umm . . . no.
I finally decided to fall back on my Abel & Cole cookbook. I figured that if they sent it to me, then there must be a recipe in that I could use to cook it. There was, Rhubarb Bread and Butter Pudding, and it was delicious. I halved the recipe, because there are only two of us, and because we can only eat so much, not to mention . . . because my convection oven is only so big. I also skipped the water bath, as, well . . . I just couldn't fit the both of them into my convection oven. Thankfully, it turned out pretty good regardless!
The original recipe didn't have any measurements, only a mug sized measure of things. I decided to actually measure them, and the amounts are reflected in my adaption of the original recipe. You can add more sugar to the rhubarb if you wish, depending on how sweet you like it. The amount I used was perfect for us.
*Rhubarb Bread and Butter Pudding*
Serves 8
Printable Recipe
I have always loved rhubarb . . . in pies, cakes, even shortbreads. I had never thought of using it in a bread and butter pudding until the other day. This is pure genius, and oh so very delicious as well! Adapted from the Abel & Cole Cookbook.
6 stalks of rhubarb, topped, tailed and chopped into 1 inch pieces
1 cup sugar, divided
butter
12 slices of white bread, crusts removed
4 large eggs
8 ounces cream
4 ounces whole milk
1 tsp vanilla extract
freshly grated nutmeg to taste
Creme fraiche to serve
Place the chopped rhubarb in a bowl along with 1/2 cup of the sugar. Allow to sit for about an hour or so, so that it softens slightly and becomes all juicy.
Butter all the bread slices on one side and butter a 10 inch square baking dish. Lay 4 slices of the buttered bread, buttered side down in the baking dish. Spread half of the rhubarb over this. Repeat and then top finally with the last four slices of bread.
Whisk together the cream, milk, eggs. second 1/2 cup of sugar and the vanilla. (Mix well together so that the sugar melts somewhat.) Slowly strain this mixture over top of the bread. Grate some fresh nutmeg over top and then place in the fridge for approximately an hour to allow the custard to soak in somewhat.
Pre-heat the oven to 190*C/375*F. Place the pudding dish into a large roasting tin. Fill the roasting tin with enough boiling water to come halfway up the sides of the pudding dish. Carefully set in the heated oven. Bake for about 1 hour, until the pudding is set and the top is golden brown.
Spoon onto dessert plates and serve warm with a dollop of creme fraiche.
One thing that we used to really look forward to each year when I was growing up, was corn on the cob season. It was one of our favourite times of year because, we knew that, once the corn was ripe, we would be having a feed of delicious corn on the cob for supper.
And . . . when I say a feed of corn, I mean exactly that. My mother would bring a huge pot of water to the boil, whilst we kids got busy to shucking the corn in the back garden at the picnic table. Once it was all shucked, we'd bring it in and she'd commence to boiling it. Oh the smell of corn that permeated the air, was enough to make our taste buds tingle in anticipation. Once it was cooked just right and crispy tender, we'd sit down at the table and commence to eating . . . cob after cob of that sweet golden goodness, all slathered in butter and salt.
We could eat as much of it as we wanted to, and each of us would try to outdo the others in how many cobs we could manage to eat. I don't think I ever managed any more than three at the most . . . oh how good that corn tasted, with butter running down my chin, all crisp and sweet and buttery in my mouth, my teeth running down the cob like an old fashioned typewriter platen . . . I liked to eat it in rows.
Todd and I don't sit there and try to see how much we can outdo each other these days when we have corn on the cob, and I don't cook oodles and oodles of it either, but during corn on the cob season, I make sure I treat us to this delicious golden treat more than just a few times . . .
Coated with a delicious and tangy lime butter, it is hard not to make a pig of myself . . . and, really . . . who could blame me if I did . . .
*Corn on the Cob with Lime Butter*
Serves 4
Printable Recipe
Crisp and sweet, just oozing with buttery lime goodness. When it's corn on the cob season, this is one of our favourite ways of eating it.
2 large ears of corn on the cob, or 4 small
(Shucked and all silk removed)
1 TBS sugar
6 ounces butter
1/2 tsp cayenne pepper
the juice and zest of 1 small lime
2 TBS fresh coriander leaves, chopped
Salt and black pepper to taste
Trim your corn on the cob and cut each ear in half if using large ones. Place in a pan of boiling water that you have added the sugar to. Cover and turn the heat down to a simmer. Simmer for 5 to 8 minutes, just until the corn is tender.
While the corn is cooking place the butter and cayenne pepper in a small saucepan along with the lime zest. Heat until the butter is melted. Whisk in the lime juice and chopped coriander.
Remove the cooked corn from the pot onto a heated plate and immediately pour the sauce over the hot corn. Season to taste with salt and pepper and serve immediately.
What do you do when the rain is pouring down and it's too miserable to go out for a walk or even just to sit in the garden . . . well, if you are me, you bake a cake.
I had been eyeballing this recipe for a Bakewell Cake on the cover of the August issue of Good Food Magazine ever since it slipped through my mail slot several weeks back. Now was my chance.
It was ever so easy to throw together. All the work was done in the food processor. I turned my oven on to pre-heat it and proceeded to put the cake together. Easy Peasy Lemon Squeasy, right? WRONG! My oven isn't working! Oh no! The burners are working, the grill is working, but the oven is not. Bummer. The dang thing is only 6 months old.
We call the manufacturer. An engineer can't call until Monday . . . Double bummer . . . what to do, what to do. I hate waste. I especially hate the thought of wasting a delicious looking cake.
We hopped into the car and drove to the nearest Curry's. (I know . . . I'm a spoilt brat) Back in the early 1980's I had a combi oven . . . combination microwave/convection/grill oven. I am sure they still make them and they are probably not all that expensive.
They do, and it's affordable, and here it is. Problem solved.
The cake turned out beautifully. It cooked to perfection on the convection setting. In fact, it cooked so perfectly that I may use my new combi oven to bake all my cakes from now on.
If I recall correctly, my old one used to make really scrummy baked potatoes, with incredibly crispy skins. Yummo!!
And here we have it . . .
A delicious, perfectly baked, tasty Bakewell Cake . . . courtesy of Good Food Magazine, very little work, a few ingredients and a lot of ingenuity!
*Raspberry Bakewell Cake*
Serves 8
Printable Recipe
This recipe is adapted from a recipe in the August 2009 issue of Good Food Magazine. It's totally scrummy. I'm not sure it can be improved . . . well a bit of a drizzle icing on the top would probably go down well, but really . . . with a dollop of creme fraiche, it went down a real treat! Moreishly delish!
5 ounces ground almonds
5 ounces unsalted butter, softened
5 ounces golden caster sugar
5 ounces self raising flour
2 large eggs
1 tsp vanilla extract
9 ounces raspberries
2 TBS flaked almonds
icing sugar
creme fraiche
Pre-heat the oven to 180*C/350*F. Base line and butter an 8 inch round deep cake tin with a removable bottom.
Place the almonds, flour, butter, sugar, eggs and vanilla in the bowl of a food processor. Blitz until well combined and smooth. (It should be quite pasty) Spread half of it in the prepared baking pan. Scatter the raspberries over top. Dollop the remaining batter over top and then spread it evenly over all. (I used the bowl of a wet spoon for ease) Sprinkle the almonds evenly over top.
Bake for 50 minutes until well risen and golden brown. (It took 60 minutes in my combi oven to be baked to perfection) Cool in the tin on a wire rack before removing from pan. Dust with icing sugar before cutting into slices to serve. If desired serve with dollops of creme fraiche.
I suppose when you really think about it, and consider what I went through to have this cake . . . it may well be the most expensive cake I've ever baked, but I have to say . . . the results were well worth the cost! Dig in!!
The day is hot and you just want to sit on the porch and relax with an ice cold glass of lemonade . . .
You just made a fresh batch of strawberry jam, using up the last of the berries and you have friends invited over for afternoon tea . . .
You have decided to go on a Saturday afternoon picnic with your loved one(s) and you want a tasty little sweet to pack into your basket . . .
You're dragging the kiddies and the hubbie to the beach for the day and you want something to serve as a tasty treat in between the ice creams and ice lollies . . .
You just are in the mood for a little bite of something sweet and satisfying . . . no matter the mood or occasion, these tasty little treats fit the bill. Quick, easy and oh so very scrummy !!!
*Strawberry Jam Tray Bake*
Makes 16 to 24 squares
Printable Recipe
These are perfect for taking on picnics or for enjoying on the porch on a hot summer afternoon with glasses of iced cold lemonade. They are also great to serve at tea parties. Hmmm . . . these are just delicious no matter what!
500g sweet shortcrust pastry (1 pound)
6 TBS strawberry jam
200g butter, softened (7 ounces, scant half pound or 14 TBS)
200g caster sugar (1 cup)
4 medium sized free range eggs
100g ground almonds (1 1/4 cup)
100g self raising flour, plus extra for dusting (3/4 cup plus 1 TBS)
1 tsp almond extract
150g sifted icing sugar (1 1/4 cup)
the juice of 1/2 lemon
Pre-heat the oven to 200*C/400*F. Roll out the pastry on a lightly floured board to fit into a 12 by 8 or a 9 inch square baking pan. You want it to fit the base and partway up the sides. Place into the pan and then spread the jam evenly over all.
Beat the butter and sugar together in a large bowl with an electric hand whisk until they are smooth and creamy. Beat in the eggs, one at a time, adding 1/3 of the ground almonds after each addition. Add the flour and the remaining almonds. Mix well. Stir in the almond extract. Pour the mixture over the jam, spreading to make an even layer.
Bake for 35 to 40 minutes, until well risen, firm and golden brown. Remove from the oven and place on a wire rack to cool. Leave in the tin.
Stir together the icing sugar and enough of the lemon juice to make a drizzle icing. Drizzle this decoratively over top of the squares. Allow to set before cutting into squares to serve.
"You can't grow hairs on a duck egg,
Hairs only grow on an ape,
And it's only the hairs on a goosegog,
That stop it from being a grape."
~author unknown
Both fruity and floral, the scent of simmering gooseberries is one of my favourite summer scents. They do closely resemble green grapes except that they are covered in funny little hairs, and don't come in clusters. One would almost expect them to feel all prickly when you touch them, but they don't . . .
The gooseberry season is very short, only lasting from 3 to 4 weeks, so it is best to grab them while you can. We have a lovely u-pick place not far from us, and so we pick lots, cleaning them and putting them up in the freezer in freezer bags to bring out in the coming winter months and remind us of these warm and sunny summer days when the cold winds are blowing . . . I open freeze them on baking trays and then I can just pour out as many as I need without having to thaw out the lot.
I like to top and tail my gooseberries before eating them, although it's not really necessary. It's very easy to do with a pair of kitchen scissors. (I do this before freezing them) Rinse well in running water to remove any dust or debris. Then lightly pat them dry with some paper kitchen toweling.
Eaten raw . . . they are hard and sour, but when cooked ( add some sugar, or honey and a splash of elderflower cordial) they have a wonderfully muscat flavour. Simply stewed, they make delightful fruit fool and they are also wonderful spooned over cold vanilla ice cream.
But my most favourite way to eat them of all is this . . .
*Gooseberry Crumble*
Serves 4
Printable Recipe
This is an excellent summer pudding. Who doesn't like crumble? This is a wonderfully delicious way to showcase these lovely berries that are only available to eat fresh for a few weeks durin gthe summer months. Elderflower helps to bring out and enhance their rich wine-like flavour.
2 pounds of gooseberries (4 to 5 cups)
4 to 6 TBS of caster sugar (depending on how tart or sweet you like your gooseberries)
3 TBS elderflower cordial
Crumble Topping:
175g plain flour
85g butter
50g rolled oats
55g brown sugar
1/2 tsp ground cinnamon
Pre-heat the oven to 180*C/350*F. Top and tail your gooseberries and place them into a shallow ovenproof glass baking dish. Sprinkle the caster sugar evenly over top and drizzle with the cordial.
Place the flour in a food processor, add the butter, cut into cubes, and then blitz until the mixture resembles fine crumbs. Add the oats, brown sugar and cinnamon and pulse a couple of times until mixed together well. Sprinkle this mixture evenly over top of the berries.
Bake in the pre-heated oven for 30 to 35 minutes, until the fruit is bubbly and cooked and the crumble topping is lightly browned. Remove from the oven and allow to cool a bit before serving.
Serve warm, on it's own or with lashings of custard, pouring cream or a tasty dollop of creme fraiche.
Lancashire hotpot is a culinary dish consisting essentially of meat, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the north west of England, it requires a minimum of effort to prepare. It is sometimes served at parties because, not only is it easy to prepare for a large number of people, it is also relatively inexpensive.
There are many regional variations, and it is frequently found listed amongst the usual pub grub dishes in various hostelries around Britain. The basic recipe consists of a mix made up of meat and vegetables (carrot, turnip, potatoes, onions or leek) which are then covered with a buttery thatch of sliced potato or pastry. (Don't you just love the idea of a "thatched" roof of potato covering the top?)The type of meat to be used in a true Lancashire hotpot is a matter of some controversy, with many being of the opinion that it should be lamb (with optional lamb kidneys) and some thinking it should be beef. As much food can be added as will fit in the pot.
Flavour can be enhanced with seasoning; salt and pepper would be the most traditional, and any other ingredients available in the kitchen. Some stock is usually added to cover the contents while it cooks to help keep them moist and aid in the tenderizing, although some recipes rely on a well sealed pot on a low heat to retain enough moisture within the meat, onion and potatoes.
The hot pot referred to is a brown pottery dish with straight sides used to cook casseroles in British cuisine. The basic recipe formerly included oysters at one point, when they used to be more affordable, but more often than not nowadays they are left out. (Good thing too because I am not overly fond of the little boogers, ooops I mean buggers!)
Can you believe that in all the seven and a half years I have been over here I had yet to experience this culinary delight until yesterday when I baked my very own hot pot for the first time???? Neither can I, but I can tell you this, it won't be another seven and a half years before I bake another one. It was absolutely delicious! I now know why people line up at the bar at the Rover's Return to sample this Lancashire piece of golden cuisine!
*Lancashire Hot Pot*
Serves 4
Printable Recipe
I guess you could call this the English version of Irish stew. One pot cooking of the most delicious persuasion.
1 TBS olive oil
750g diced lamb
2 onions, peeled and sliced
2 carrots, peeled and cut into chunky pieces
1/2 medium swede (rutabaga) peeled and cut into 1 inch pieces
500ml lamb stock
1 TBS Worcestershire sauce
2 sprigs of fresh thyme
750g of potatoes, peeled and cut into thin slices
butter
sea salt and freshly ground black pepper to taste
Pre-heat the oven to 160*C/350*F. Heat the olive oil in a large skillet. Add the meat in batches and fry it until browned on all sides. Remove with a slotted spoon to a large casserole dish (one with a lid) as it browns. Set aside.
Once all the meat it browned and removed from the skillet add the vegetables to the pan. Cook for 3 to 4 minutes, stirring them occasionally. Return the lamb to the skillet and pour over the stock. Add the Worchestershire sauce and season to taste with salt and pepper. Mix it all in well and then carefully pour the mixture back into the casserole dish. Tuck the two sprigs of thyme into the mixture, burying it.
Cover the top of the mixture with a layer of half of the sliced potatoes. Season with salt and pepper and then dot with butter. Finish layering with the remaining potatoes and adding a final dusting of salt and pepper and dot once again with some butter. Put the lid on.
Bake in the heated oven for 1 1/2 hours. Remove the lid and bake for a further hour until the meat is very tender and the "thatch" is nicely browned in places and tender as well. Serve hot spooned out onto hot plates along with seasonal green vegetables on the side and plenty of crusty bread and butter to mop up the delicious juices.
A delightful and tasty recipe I discovered shortly after I arrived here was a lovely dish called Toad in the Hole. I had often heard about this British delicacy but had never had any idea of what it was let alone ever had the chance to try it. I soon learned that it had nothing to do with holes, dirt, or even toads for that matter!
The origin of the name 'Toad-in-the-Hole' is quite vague. Most suggestions are that the dish's resemblance to a toad sticking its little head out of a hole provide the dish with its somewhat unusual name.
From wilkepedia I learned that Toad in the hole originated in the town of Alnmouth in Northumberland. Alnmouth has a links golf course which can at certain times of the year be overrun with Natterjack toads. It was at just such a time, that a golf tournament was being played and the leader made his put only to have the ball promply ejected by a rather vexed toad that had been quietly asleep in the bottom of the cup. On hearing of the players misfortune, the chef at the towns hotel where the players were staying devised the dish, thinking it would resemble a toad rising from the eighteenth, and served it that night.
Now that is what you call a dish with an interesting history to go along with it. But then again, I am discovering that this is true of most of the food over here. It all has a lovely history to go along with it, which is truly delightful!
I found a recipe in a Delia cookbook, her "How to Cook" series and I tried it out. (You can always rely on Delia) This was the cadillac of Toad in the Hole recipes and included a lovely version of an onion gravy as well. I was hooked!!! It quickly became a family favourite, although I have since found a much easier way of doing it.
To be sure, it is quite simply sausages baked in the oven with a delicious Yorkshire pudding batter baked around them, but there is an art to making a good one. I made this for my boys the first time they came over for a visit and they fell in love with it. I always serve it with mashed potatoes and steamed carrots . . . and a good gravy is a must!!!
*Toad In The Hole*
Serves 2 to 3
Printable Recipe
2 large Eggs
4 oz (125g) Plain Flour
1/4 Pint (150ml) Milk
1/4 Pint (150ml) Cold Water
Salt & Pepper
6 Good Quality Herby Sausages of your choosing (I like Cumberland myself)
2 tbsp Lard or Dripping or Cooking Oil*
On a low heat cook the Sausages in a frying pan on all sides until nicely browned and sticky. Do not prick the skins! Allow to cool.
Crack open the eggs into a large measuring jug and beat well. Add the milk and water together, mixing it all together really well. Set aside.
Sift the the flour into a large bowl and season with a sprinkling of salt & pepper. Make a well in the centre. Gradually whisk in the liquid mixture, whisking until you have a stiff but smooth batter with no lumps. Allow to rest for half an hour.
Pre-heat the oven to 205*C/425*F. Slip the lard or oil into a deep sided baking tin and place just this in the oven. Once it is quite hot and the fat is sizzling, quickly, but carefully, take it out and rest on the top of the hob. Pour in the Batter mixture. Then add the Sausages, parallel to each other, the length of the tin.
Place back into the oven and bake for around half an hour until the batter is puffed up, golden brown and crispy. Serve cut into squares with fluffy mashed potatoes and a delicious gravy of your own choosing.
I baked this lovely cake to take with us on our trip. We had some of it that night and then the rest of it was sliced and packed away, wrapped up in some cling film.
Trust me when I say, that this got tastier with every day that passed . . .
*Speedy Berry Cake*
Makes one 9 inch cake
Printable Recipe
Is this a cake or a tart? I don't know for sure. It goes together like a cake but ends up looking a bit like a tart. All I really know for sure, is that it's rich, and buttery and very, very delicious!
120g ( 4 1/2 ounces) unsalted butter
135g ( 4 3/4 ounces) caster sugar
120g ( 4 1/2 ounces) flour
1 1/2 tsp baking powder
pinch salt
1 large egg
90g ( 3 1/2 ounces) fresh or frozen berries (any kind will do, or even a mixture)
1 TBS plain flour
softened butter, to grease the tin and some dried bread crumbs as well
Pre-heat the oven to 180*C/350*F. Butter a 9 inch cake tin with a removable bottom well, and then dust it with some dried bread crumbs. Set aside.
Place the butter and the sugar into a saucepan. Bring to the boil, then reduce the heat to a simmer for 1 minute. Remove from the heat and set aside to cool.
Mix together the flour, baking powder and salt. Stir this into the cooled butter mixture. Beat in the egg. Pour the mixture into the prepared cake tin and smooth the top.
Toss the berries together with the remaining TBS of flour. Shake off any excess, then sprinkle them evenly over top of the batter. Bake in the centre of the oven for about 25 minutes, or until the cake is golden and tests done.
There is nothing on earth as simple or as delicious as a bacon sarnie, bacon bap or bacon buttie, bacon sandwich . . . no matter what you call it, it's heavenly bliss.
When we were living up in Chester and working at a very busy service station together, my husband and I sold literally hundreds of bacon baguettes every single morning to hungry customers that would line up around the shop, mostly builders and truckers I think. We sold them by the halves and by the wholes, crisp on the outside, soft on the inside, stogged full of *greasy bacon* baguettes. We also sold sausage ones, and bacon and sausage ones. Six and twelve inches of white breaded goodness crammed full of grease and cholesterol. I used to go home stinking of bacon and sausage each night, and wonder what the big deal was. I tried one once, and it didn't taste all that good to me, probably because they used cheap sausages and bacon. As anyone who is a Connoisseur of the finer things in life can tell you, cheap meat is just plain nasty, especially when it comes to sausage and bacon...
One must be sure however, to use really good quality bacon. I like to use free range organic dry cured bacon myself. It satisfies my tree hugging need to be a responsable consumer of things, and I happen to think happy pigs taste better.
As far as bread goes, I think good old soft white bread tastes the best, not the cheapest but neither the most expensive. A good middle of the range bread works just fine, something like aKingsmill's Everyday medium white loaf works wonderfully for me!
*The Worlds Best Bacon Buttie*
Serves 2
Printable Recipe
Soft white bread, grilled bacon with crisp edges, brown sauce . . . delicious . . . need I say more?
6 - 8 rashers of rindless smoked or unsmoked back bacon
light olive oil
4 slices of white bread
HP brown sauce or Heinz Ketchup (whichever you prefer)
To get a really crisp edge on your bacon, snip a few small cuts in the fat around each rasher. This also helps to keep it from curling up too much when you are cooking it.
Put a large skillet over medium high heat and heat until it is hot. Add the olive oil and heat to a shimmer before adding the bacon. Reduce the heat to medium and cook for 3 to 4 minutes on each side or until it's as crispy as you like it.
Lay two slices of bread out on the counter and divide the bacon between them, allowing the juices to soak into the bread. Spread the remaining two slices of bread with either the brown sauce or the ketchup and place sauce side down into the pan drippings. Cook for several minutes until all the pan juices are soaked into the saucy bread. Place the bread slices, sauce side down on top of the bacon covered slices. Place onto warm plates, cut in half and serve straight away. Enjoy!
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