It’s that time of year when we make Christmas Pudding. It takes a total of 19 hours in a slow cooker, and is made of mostly dried fruit. At the moment it is standing overnight to soak up the liquid parts of the recipe.
Some of the stuff between the fruit is bread crumbs. This is normally a pain to crumble, unless you can buy bread ready-crumbled.
So my first post to this site is not a topic I’d usually post about – unless I plan to gain a new hobby! My top tip for bread crumbs is to freeze the bread. Then when you rub it in your fingers rather than turning into a paste it breaks up. It’s easy – as long as you crumble up each slice before it defrosts.