Friday, 2 October 2009
NEWS FROM HOVIS
The Proof is in the (Bread & Butter) Pudding
Hovis creates the World’s Largest Bread & Butter Pudding as a celebration of British Food Fortnight
Pudding lovers from around the world rejoiced today as Hovis unveiled the World’s largest Bread & Butter Pudding. The creation, a gigantic 7ft by 5ft colossus weighed in at more than 1500kg and surprised even staff at the Hovis bakery when it was finally taken out of the oven. Its weight alone is equivalent to more than two baby elephants!
It took a team of seven Hovis bread experts more than 49 man hours to prepare and bake, proving a logistical challenge for staff. The Pudding is made up of more than 1000 slices of bread, 70 apples and 56 whole eggs.
The largest pudding of its kind in living memory, it will feed more than 250 Hovis employees and their families.
British Food Fortnight is the annual celebration of Britain’s favourite home-grown foods and brands.
To create the world’s largest Bread and Butter Pudding, the world’s largest baking tray also had to be created. Specifically planned and built for the project, it was crafted by metal experts using high quality aeroplane grade Aluminium and strengthened to withstand the extreme temperatures and weight it was exposed to.
The pudding is not only huge and tasty; but is also a healthy alternative to the traditional, heavy British dessert as it was made with wholemeal bread, semi-skimmed milk and low fat margarine.
Hovis has been communicating the nutritional value of its bread since 1892 when it discovered the health benefits of Wheatgerm. All Hovis products are free from artificial preservatives and flavourings.
You too can celebrate ‘British Food Fortnight’ by making your own ‘smaller version’ of Hovis’ Bread & Butter Pudding.
8 slices of Hovis Original Wheatgerm bread, crusts removed
2 tablespoons brown sugar
1 tablespoon water
2 medium apples
2 1/2 cups trim milk
2 teaspoons vanilla essence
2 teaspoons grated lemon zest
1 teaspoon cinnamon
2 tablespoons white sugar
Peel, core and cut apple into thin slices. Dissolve the brown sugar in the water in a medium frying pan over low heat, add apples, cover and simmer for around 5 minutes until tender.
Lightly oil a 1.5 liter (6 cup) ovenproof dish. Cut bread slices in half and arrange bread and apples in alternate layers in dish. Whisk milk, vanilla, eggs, lemon rind and cinnamon together and pour carefully over the bread and apple. Sprinkle with extra sugar. Cook for 45-60 minutes in a slow oven (160°C).
For more information please email firstname.lastname@example.org or call 0207 693 6999
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Notes to Editors:
· The full Hovis range includes; Hovis Soft White (medium and thick slice); Hovis Original Wheatgerm; Hovis Wholemeal; Hovis Granary; Hovis Farmhouse White and Hovis Seed Sensations Light & Nutty
· All Hovis products are free from artificial preservatives and flavourings.