This old favourite bread sauce recipe is an easy extra for Christmas Day and is just as good served cold with leftovers.
A small onion
1 bay leaf
300ml (1/2 pint) full-fat milk
115g (4 oz) fresh white breadcrumbs
25g (1 oz) butter
Salt and freshly ground black pepper
2-3 gratings of a fresh nutmeg
A little cream
1. Stud the onion with the cloves and place with the bay leaf in the milk in a 1.5 litre AGA stainless steel pan. Scald the milk on the simmering plate and then cover and leave the pan at the back of the AGA for the milk to infuse for at least an hour.
2. Remove the bay leaf and onion and add the breadcrumbs and butter. Season to taste, and add the cream just before serving. Add extra milk or breadcrumbs if too thick or thin. Once made it will keep hot in the simmering or warming oven, covered with cling film.