Baked bread and marmalade pudding
1 person made this
About this recipe:
Marmalade adds a sharp citrus taste to this light version of a popular dessert.
Low-fat spread for greasing
90 g (3¼ oz) mixed dried fruit
150 ml (5 fl oz) apple juice
3 tablespoons finely cut Seville orange marmalade
¾ teaspoon ground mixed spice
175 g (6oz) wholemeal bread, crust removed, cut into cubes
300 ml (10floz) skimmed milk
1½ teaspoons demerara sugar
A pinch of freshly grated nutmeg
To serve: 4 tablespoons low-fat cream or fromage frais
- Heat the oven to 190°C (375°F, gas mark 5), and lightly grease a 1.4 litre (2 pint 10 fl oz) ovenproof serving dish.
- Place the dried fruit in a saucepan with the apple juice and bring to the boil. Then reduce the heat, cover and simmer for 10 minutes until most of the liquid has been absorbed.
- Take the pan off the heat, add the marmalade and mixed spice and stir until the marmalade has dissolved.
- Toss the bread in the pan to coat it evenly, then spoon it into the dish in an even layer.
- Beat the egg into the milk, then pour it evenly over the bread and sprinkle with the demerara sugar and nutmeg.
- Bake for 25-30 minutes until just set and golden brown on top. Serve hot, with low-fat cream or fromage frais.
Very very easy to make and cooking time works perfectly to be put in the oven just before you sit down to the main course. Everyone I've served this to has asked for the recipe.
- 27 Mar 2010
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