When Tony the Town Crier isn’t asking to have his picture taken with a celeb (the 76-
year-old from Chelmsford claims to be “the most photographed person with celebrities
in Britain”!) he’s either hard at work running an old people’s home or - naturally - out and
about town crying!
The recipe for his Bread and Butter Pudding has been passed down through four generations, although Tony’s added a boozy twist! The ex-navy man loves his rum and when home from duty one day snuck some Navy Passers Rum into his mother’s mixture when she wasn’t looking, a vital tweak he’s kept in his version of the dish.
Tony finds enough time in his schedule to swim 80 lengths and do 70 sit-ups every day. “I’ve got to
keep myself in shape," he says, "Ringing the bell is hard work!”
4 oz dried fruit
3 tbsp good quality dark rum e.g Pusser’s rum
4-6 slices white sliced bread, crusts removed
1 x orange, zest only
1 x lemon, zest only
3 oz brown sugar
3 x large eggs
1 pint milk
1. Soak the fruit in a bowl with the rum for 1 hour.
2. Butter an ovenproof dish (8½ x 8½ x 2”). Drain the soaked fruit.
3. Butter the bread, then spread each slice with marmalade. Cut each slice into four triangles.
Place one layer of bread in the prepared dish. Sprinkle with a third of the zests, sugar and fruit.
Repeat this step twice more to give three layers in total.
4. Beat the eggs and add the milk. Pour this mixture over the bread and allow to soak for 1 hour.
5. Preheat the oven to 150°C/Gas mark 2, then bake the pudding on the middle shelf for 1 hour. Serve with double cream.