- [first lines]
- Minty Marchmont: Hello. Welcome to Posh Nosh. Today we're going to show you how to make the dish that made us famous: bread 'n' butter pudding
- Simon Marchmont: Bread *and* butter pudding.
- Minty Marchmont: Bread *and* butter pudding.
- Simon Marchmont: It's all in the 'and'.
- Minty Marchmont: Splash drop three tablespoons of cognac into a mixing bowl. Appliqué the currants. Leave them in there for three to six months to make sure the currants are completely exasperated.
- Minty Marchmont: So, we had our signature dish, the Quill and Tassel bread and butter pudding...
- Simon Marchmont: Bread *and* butter.
- Minty Marchmont: Bread *and* butter pudding with close shaved fennel. Its crunchy aniseed taste gives it that je ne sais quoi we all know.
- [last lines]
- Simon Marchmont: We changed the face of bread and butter pudding forever.
- Minty Marchmont: Bread *and* butter pudding.
- Simon Marchmont: That's what we change it to.
- Minty Marchmont: Right. Next week on Posh Nosh we'll be taunting an aubergine. See you then.
- Minty Marchmont: [post credits]
- [voiceover]
- Minty Marchmont: From the Posh Nosh range: polenta-free Venetian Parmesan melts.