SW recipe: Bread and butter pudding

5 Syns per serving, serves 6


low-calorie cooking spray

6 small slices of white bread from a 400g loaf
25g low-fat spread
40g dried mixed fruit
250ml skimmed milk
3 large eggs
2 level tbsp sweetener
grated zest of 1 orange
1 tsp mixed spice
1 level tbsp plain flour
plain quark or fat-free natural fromage frais, to serve


1. Spray a small, rectangular ovenproof dish with low-calorie cooking spray. Spread one side of the bread slices with the low-fat spread. Using an 8cm round cutter (or an upside-down mug), cut a large circle in the middle of each slice of bread and set aside. Roughly chop all the leftover bits of bread and scatter them around the prepared dish, along with about two-thirds of the dried fruit. Arrange the bread rounds spread-side up on top, evenly spaced apart.

2. Whisk together the milk, eggs, sweetener and most of the orange zest and mixed spice. Pour the mixture over the bread to cover and set aside for 20 minutes to allow the bread to soak up all the liquid. (Don’t be tempted to skip the soaking. For a pudding that’s light and fluffy on the inside and crisp on top, the bread needs time to soak up all the milk.)

3. Preheat your oven to 190°C/fan 170°C/gas 5.

4. Mix the flour with 2 tsp water, put the mixture in a piping bag and pipe a thin cross on top of each bread round. (If you don’t have a piping bag, use a spoon as neatly as you can.) Sprinkle over the remaining dried fruit, orange zest and mixed spice and bake for 20-25 minutes or until golden. Serve hot with the quark or fromage frais.

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