FOUR STAR CHEFSBig names chip in with recipes for Rachel House bookBy Lisa AdamsSCOTS film star Ewan McGregor today reveals his all time favourite food is home-made bread and butter pudding.And he’s sharing the secrets of this recipe in a new cookery book, published this week, to celebrate the 10th anniversary of Rachel House, Scotland’s first children’s hospice.Ewan,35, said: “Having spent time visiting Rachel House and seeing its exceptional people: the kids, their families and the staff it would have been hard for me not to support CHAS.”People have a pre-conceived idea that a hospice will be grim and awful but the reality is very different. The place is full of laughter.”The book also includes delicious recipes from design duo Colin and Justin and chef Nick Nairn as well as dozens of tasty dishes by volunteers who work at Rachel House.And all the cash raised will go towards funding this magical place on the banks of Loch Leven. Since it first opened in July 1996, Rachel House has been a beacon of hope for more than 300 terminally ill youngsters. The Record was the driving force behind building it.We reached our £10million target in 30 months in the country’s most successful newspaper appeal. The Rachel House recipe book costs £6 and is sponsored by Somerfield and health services provider Foresters. It is available from the CHAS fundraising office on 0141 248 3103 or email gilliancowie@chas.org.uk. You can also order a copy from www.chas.org.uk.EWAN MCGREGOR’S BREAD & BUTTER PUDDINGServes six8 slices bread, buttered with crusts removed275ml full cream milk50ml double cream110g sultanas100g caster sugar3 eggs lightly beatenHalf tsp cinnamon Grated nutmegPreheat oven to gas mark four/ 350F/ 180C. Butter six individual dishes and line them with buttered bread. Add the milk and cream to the eggs and whisk. Add the sugar, sultanas and cinnamon to the egg mixture and pour over the bread. Sprinkle with nutmeg, whipped cream and fruit of choice. Bake for 30 to 40 minutes. Best served warm.Source: www.dailyrecord.co.ukThanks to Trish for the heads up!