"Six little rabbits!!"

Wow, what a fun little museum!  Miss E spent most of the time ahhhing at all the displays.  She loved Tom Kitten and Jemima Puddle Duck, I thought Jeremy Fisher and of course Old Brown were the best, and we were both a little disappointed we didn't get to see slimy old Mr Jackson the toad annoying Mrs Tittlemouse in her once tidy house.  Tiddly widdly widdly!!!

If you are ever nearby with young (or older!) Beatrix Potter fans I definitely recommend a visit to The World of Beatrix Potter.

Outside

We've been enjoying getting outside as much as we can and making the most of every bit of sunshine now that Spring is definitely on its way.

Bonnets

Things have been soooo busy here, hence the lack of blogging.  I have been disappearing under a pile of yarn and hats!  Here are some gorgeous photos taken by some fab photographers of my new pure wool bonnets.  Aren't the models adorable?!  Big thank you to Linda Clarke Photography and Nurtured With Love and of course the models and their families.

Cable Beanie Hat

The talented photographer Linda Clarke has taken this gorgeous photograph of my cable beanie.  What a lovely little man, wonder what he is dreaming about.

Hat available here on Etsy

Bread and Butter Pudding

Made a gorgeous bread and butter pudding today.  I like all the fancy pants recipes with Baileys, cream chocolate or bananas, brioche, fruit loaf etc but today I wanted an old fashioned Use-Up-Your-Old-Bread type of  store cupboard recipe so after a bit of googling I found one that fitted the bill here.

I altered it by reducing the sugar to 75g as it said it was super sweet but I still felt it was too sugary.  I also added some nutmeg as all custardy puddings *need* a scrape or two of nutmeg!

Here is my adapted version incase you have some old bread to use up...

• 50g sugar
• 1 tsp cinnamon
• a few grates of fresh nutmeg
• 5 slices of any old bread
• 2 handfuls of sultanas (or more if you like them on top but I can't stand burnt dried fruit!)
• 500ml milk
• 2 eggs

1. Preheat oven to GM 5, grease a dish.
2. Mix together the sugar, nutmeg and cinnamon.
3. Butter the bread and cut into triangles.
4. Layer up alternate layers of bread with sultanas and the sugary spicey mix (I ended up with bread topped with some of the spiced sugar but kept all the sultanas under the top bread layer)
5. Whisk together the eggs and milk and pour over the pudding.
6. Leave to soak for about 10 mins.
7. Cook for 35-45 Minutes until set and browned.

This is said to serve 7 but to be honest I think 4 would be a better estimate as myself and Mr T ate over half of it in one sitting!