We have a guest writer today, Lara Simmons. I thought it might be nice to have more content and other people's interesting recipes. Here's a bit about Lara: Lara is obsessed with healthy eating, and leads a very healthy lifestyle. She goes to the gym 4 times a week and always makes sure she eats her five portions of fruit and veggies a day. Lara loves to write blog posts to share her healthy eating tips, but just like everyone else, she also loves to indulge in naughty treats like this one!

I don’t know about you but whenever I buy a loaf of sliced bread I struggle to use the whole thing up before it goes stale. A great way to make the most of that leftover bread once it’s started to turn but isn’t yet unusable (so you could use it for toast but not for sandwiches) is to make that great British favourite: bread and butter pudding.

Bread and butter pudding is a reliable favourite dish and brings back great childhood memories for lots of people. The good news as well is that it is not particularly difficult to make. Have a go at this recipe I found and then adapted and you should end up with a delicious bread and butter pudding.

For the ingredients you’ll need a loaf of wheatgerm bread. I use wheatgerm instead of white bread to give the pud a more rustic, hearty taste. You’ll also need 200g butter, 150g Demerara sugar and a few handfuls of raisins. You will also need a custard mixture (you can make the custard yourself but for this recipe I have used pre-bought).

Butter your bread and cut in half then layer on the bottom of a large baking dish and sprinkle with some of the sugar before adding a layer of raisins. Repeat this layering until the ingredients are used up and finish with a layer of bread and sprinkling of sugar.

Pour your custard over the pud (saving some of it for serving) and soak for around 20 minutes or so before baking in a preheated oven for around 40 minutes at 175C/325F/Gas 3 or until the top is a golden-brown colour.

Hey presto, your bread and butter pud is ready to enjoy! Just warm up your remaining custard, get your spoons at the ready and tuck in!