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The second and newer type of pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to create a sweet, creamy dessert. These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie.

Heat this mixture to a scalding temperature, then whisk it into the egg cornstarch mixture. Pour everything back into the saucepan and cook over high heat until the pudding thickens into a luscious, silky consistency. Then remove the pudding from the heat and stir in chocolate or vanilla extract for extra flavor.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Like in freezing, thawing pudding is simple. You usually put the frozen pudding in the fridge overnight so that it will thaw nicely. Then you can enjoy the thawed pudding as a snack or use it in a recipe the following day.

Yes it is possible to freeze pizza and bread dough that contains yeast and has already risen once. Yeast is killed off at higher temperatures but remains relatively unaffected if frozen (you can also freeze blocks of fresh yeast to use at a later date). The texture of the bread should also not be affected.

Grease a 1 litre/2 pint pie dish with butter. Cut the crusts off the bread. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Gently warm the milk and cream in a pan over a low heat to scalding point.