IN PRAISE OF ... Keith Floyd

Watching Saturday Kitchen on BBC1 this morning and they've just shown an ancient clip of Keith Floyd.

I liked Keith Floyd. Unlike so many television cooks today, his food knowledge is genuine and broad. He knows what he's doing and is engaging without being arrogant or shouty or purely flippant.

And unlike so many tv chefs, his recipes all look possible to make and edible - nothing overly pretentious or silly.

I only met him once, at BBC Radio Devon in Plymouth. I was there to promote a touring show and he had just been interviewed. He was drunk, very drunk, and, in the end, they had to have him removed from the premises. A shame.

I wish more television chefs looked back at Keith Floyd's shows and realised that a knowledgable enthusiasm is what's needed rather than silly gimmicks and catchphrases.

RECIPE: Marmalade Bread & Butter Pudding

Ingredients

*25g butter, plus extra for greasing
*8 medium or thin slices of bread
*Enough marmalade to generously cover the slices of bread
*25g dried mixed fruit or sultanas
*2 teaspoons of cinnamon powder
*350ml milk
*50ml double cream
*2 medium-sized eggs (preferably free range)
*25g granulated sugar
*sprinkle of grated nutmeg

Preparation

1. Lightly grease a 1 litre pie dish with butter
2. Cut the crusts off the bread and halve into triangles
3. Spread butter and marmalade on one side of each triangle
4. In the bottom of the dish, layer the bread (butter/marmalade side up) then a layer of dried fruit plus a sprinkle of cinnamon. Repeat similar layers until all the bread is used
5. Warm the milk and cream over a low heat to just below boiling point.
6. Whisk together the eggs and 3/4 of the sugar
7. Stir together the milk and cream with the eggs and sugar - strain into a bowl
8. Pour the custard mix over the bread layers - sprinkle with a little nutmeg and sugar and leave to stand for half an hour
9. Preheat oven to 180C/355F/Gas 4

Bake

Bake for 30-40 minutes until the custard has set and the upper edge of the bread is golden-brown