Pineapple and Liquorice Bread and Butter Pudding

Place the caster sugar and the water in a heavy based pan. Chop up the liquorice root and add. Bring the lot to a boil and simmer to reduce to a thick syrup. It is important that you don't stir the syrup as it is cooking, to prevent toffee from forming! Strain the syrup to remove the liquorice, then add the pineapple and the currants and leave to cool.

Preheat the oven to 180C/325F/gas mark 4. Lightly butter a large baking dish (at least 3 pints / 1.7 litre in size).

Cut the buttered bread slices in half. Arrange a layer over the base of the baking dish. Spoon over some of the syrup and pineapple. Continue layering of bread and syrup until all the bread is used up. You may have some syrup left over - if so reserve this to serve with the finished pudding.

Combine the milk, cream, brown sugar, mixed spice and the beaten eggs and whisk to mix. Pour over the layered bread and pineapple and bake in the oven for 30 - 40 minutes.

Serve warm with any extra syrup poured over.