How to turn stale bread into a winning savoury pudding – recipe

Tom Hunt’s adaptation of James Ramsden’s flummadiddle takes as its starting point the great British fry-up, and is a great way to use up old bread. Photograph: Tom Hunt/The Guardian

James Ramsden’s latest cookbook, Every Last Crumb, shows how bread is more than just the sum of its parts. He guides us through the life of a loaf, from a fresh, springy crumb to a tough crust, and demonstrates how, at each stage of its life, it can be made into a plethora of wildly comforting recipes. Every angle is covered, from traditional Spanish salmorejo sauce to quirky flummadiddle, a type of savoury bread pudding made with pork, warm spices, molasses and stale bread.

Ramsden’s flummadiddle features a whole piece of roast pork belly, but I’ve adapted it to make a lighter breakfast version using bacon and sausages, though if you do happen to have some cooked pork belly to hand, by all means shred it and add to the mix instead of the bacon and sausages.