Baked bread and marmalade pudding
Marmalade adds a sharp citrus taste to this light version of a popular dessert.
Ingredients
Serves: 4
- 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
- 1 egg
- 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
Method
Prep:10min ›
Cook:40min ›
Ready in:50min
- 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.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
This is a quick and easy recipe using storecupboard ingredients. Next time I will try orange juice instead of apple juice and cut back the amount of mixed spice to 1/2 tsp. I used brown sugar instead of demerara and left the crusts on the bread - no need to waste any. As I used a casserole dish, I add the bread first and spooned the marmalade mixture over it, mixing gently so that the bread cubes remained whole. I found that the pudding was done after 25 minutes. Thank you Brenda for a recipe I will used again and again. - 26 Apr 2018
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