麻豆约拍

Presented by Jane Garvey. Fifty years of Fenella Fielding, from Carry On to Nancy Mitford. The first so-called "saviour sibling", born to save his sister. Westminster: one woman's campaign to drag parliament into the 21st century and banish the image of the old boys' club. Depression and the treatment of women. How lesbians are portrayed on stage and screen.

Winter recipe: BREAD AND BUTTER PUDDING WITH ORANGE (Serves 6)
Ingredients

400ml full fat milk
400ml double cream
1 vanilla pod, split lengthways or a splash of vanilla extract
8 egg yolks
150-175g caster sugar
12 slices of medium white bread, crusts removed or use the equivalent in slices of Fruit Bread.
50g, softened butter
50g sultanas or raisins
3 tbsp Cointreau
3 tbsp orange marmalade
Freshly Grated Nutmeg

Method
Preheat the oven to 180C/gas mark 4. If using a fan oven, reduce to 170C
Soak the raisins in the Cointreau for 20 minutes.
Pour the milk and cream into a pan, add the split vanilla pod or vanilla extract, heat gently until just warmed, but do not allow to boil.
In a separate bowl whisk the eggs with the caster sugar.
Let the milk and cream to cool slightly, then strain onto the egg mixture, whisking as you go.
Remove the crusts from the bread, then spread with the softened butter and marmalade, and cut into triangles or rectangles.
Layer up the bread with the soaked fruit and then pour the warm custard over the bread and fruit.
Leave it to stand for approximately 20 minutes to allow the bread to soak up the custard, don't worry if you haven't got time to do this - it won't be a disaster.
Grate a dusting of nutmeg over the top of the pudding.
Bake for 25 - 30 minutes, until the pudding is puffed and golden and serve with clotted cream, vanilla ice-cream or custard.