Aromatic malt loaf lends a healthy rich note to classic bread pudding, allowing you to reduce the fat without sacrificing any flavour as there is no need to spread the slices with butter. There is lots of dried fruit – dates, apricots, pears and apples – between the malt loaf layers, giving natural sweetness.
Replace the dates with prunes. Substitute 4 tbsp of fresh orange juice for 4 tbsp of the milk and add the grated zest of 1 orange to the custard mixture, reducing the sugar to 1 tbsp. * Fruited teabreads or raisin loaf can be used in place of the malt loaf. Alternatively, use day-old French bread, cut into small cubes, or stale white bread and add some sultanas or raisins.
This rich dessert, while being low in fat, provides useful fibre from the dried fruit (dates in particular) and protein from the eggs as well as plenty of carbohydrate. * Eggs have received a ‘bad press’ in the last few years because of their cholesterol content, but they are an excellent source of many nutrients, including protein and iron, and they are low in fat.
B12 * B1, B2, E, niacin, calcium, iron, potassium