I call this “Nicole’s” bread pudding because this is my version of my Mother’s “proper” bread and butter pudding that she made when I was growing up in Montserrat. Every time I make it, a fun discussion opens up at the table about which is better. Adam says that this recipe is better than his mother’s, which he loved. Try it out and let me know what you think! Making the Rum Soaked Raisins... The best strategy with the raisins is to drop them into your favorite golden rum abo

Every Sunday my friend Carole makes crepes for her family and friends. I've been thinking about all the different things one could fill these tasty pancakes with, so i decided to make use of the local fruit. To make the crepes I used a 10 inch omelet pan to make the crepes. Note: It would be a mistake to eat these crepes without the butter rum sauce flavored with your own local dark rum (It has to be dark so my apologies to my French island friends). Ingredients Crepe Batter.