Karl Sergison shares his recipe for baked spiced bread pudding.
Karl Sergison – otherwise known as Sergi – has been helping people to learn how to cook for some years at his cookery school in Spalding.
Sergi’s Cookery Academy, based at his deli and restaurant in Francis Street, is set up like a domestic kitchen, so the atmosphere is very relaxed and friendly.
Classes are limited to a maximum of six, so Karl has plenty of time to teach everyone new skills, no matter what the level of experience.
There are two more sessions this month: the first is on Saturday when Karl is running a class called Medina kitchen. Participants will learn all about northern African cuisine, from tagines to falafels and much more.
On Wednesday, the focus will be on home, and traditional British cookery, and Karl hopes to encourage those taking part to attempt dishes they haven’t had the courage to attempt before.
All courses cost £149.95 and places should be booked on 01775 766640.
In the meantime Karl is sharing his recipe for baked spiced bread pudding and is using enough ingredients to make about 20 portions – and says it freezes well.
YOU WILL NEED
2½ lb stale bread
½ lb sugar
½ lb sultanas
2½ oz mixed peel
½ lb marg or butter
½ lb golden syrup
½ lb currants
¼ oz mixed spice
Salt to taste
Soak bread in water, squeeze out water and pass through a coarse mincer. Cream together the fat, sugar and warm syrup. Add the minced bread a little at a time, thoroughly mixing. Add fruit and mix well. Place a 2in layer of the mixture into a well greased baking tin, smooth over the top and sprinkle with sugar. Bake in the oven (400F/200C) for about an hour. Serve hot with custard or cold with a nice cup of tea.