@queentsumtsum it's a question of timings like a roast. Do the stuff that will keep warm in the oven first (generally I find tattle scones, the veg, link sausages and bacon are fine in the oven) then ones that aren't so good for that last (mainly eggs but also the puddings and Lorne sausage) so work it that way. Oven only needs to be on low. That's if I'm doing a fry for many. If it's just me I just warm the plate (run under hot tap a wee while then dry off) and cook in that preferred order depending what I'm having, today it was tattie scones mushrooms, eggs and beans in that order. I do beans last as I've a tendency to be complacent with them and forget them resulting in ok beans but a very sticky pan!
Showing my ignorance here, but what's fruit pudding??
It's like a black pud but no blood and added dried fruit
@Bridewel1 my ex mil gave me an excellent book when I first married that was exactly like that really old and haven't been able to track it down since I lost it.
It included really simple basics I'm talking how to prep a carrot or potato!
But went on to instruct on the basic sauce skills, pastry types and methods, basic cakes and biscuits, filleting, prepping shell fish etc it was a FABULOUS book. I was a pretty competent if basic cook before getting that but the more advanced stuff was really handy and there were lots of hints and tips and clues as to eg how an item should look at various points in the recipe - and the pictures weren't made by "food techs" who'd used shaving foam and superglue! They were real, kinda messy pics where eg a beef stew just looked normal not rich and glossy as they do in recipe pics now, the biscuits would have slightly uneven edges etc
Far more realistic and very good.