A simple pudding that can be served with custard, fresh cream or creme fraiche to make a filling and tasty conclusion to any meal.
Serves 4 or 6
4 slices of wholemeal bread
20g low fat spread
25g currants (or sultanas)
450ml of milk (any kind)
1 tsp of vanilla essence
- On 1 side of each slice of bread, spread the low fat spread evenly across, from corner to corner using as little as possible. Now spread the same side with a thin coating of marmalade. Cut the slices diagonally to create 4 triangles from each slice.
- Take a medium size ovenproof dish and grease the inside. Layer the triangles of bread, in effect ‘stacking’ them upon each other to fill the dish.
- Now pour the milk into a bowl, adding the eggs, vanilla essence and sugar. Whisk with a hand whisk until all the ingredients have combined and the mixture has become light and fluffy both in texture and look.
- Pour the egg mixture over the bread triangles, covering them all. Set aside in the fridge for about 1 hour.
Dawn: This ‘resting’ in the fridge allows the bread to absorb the egg mixture so when the pudding is cooked, it’s thick and morish in texture rather than simply bread slices and egg custard sitting side-by-side.
Andrew: Mmm…egg custard! Another simple and tasty favourite!
Dawn: Another for the blog! It’s worth pointing out that I used light muscovado sugar which has added a light golden brown tint to the pudding before it was cooked.
- About 10 minutes before you are due to take the dish from the fridge, turn on the oven to gas mark 4, 180°C electric.
- After the dish has stood in the fridge for about 1 hour, remove it and allow the dish to reach room temperature before putting it in the pre-heated oven.
Andrew: Why do we do this, Dawn?
Dawn: Because the dish will be cold straight from the fridge and with the oven already hot, we avoid the dish shattering in the oven by allowing it first to reach room temperature. It’s only a precaution and all you need do is let the dish ‘rest’ for about 10 minutes before putting it into the oven.
- Place the dish in the centre of the oven and cook for 30-40 minutes until the bread has risen and is golden brown in colour. Remove and allow to cool. Serve warm with custard, fresh cream or creme fraiche.
Andrew: We served it with reduced fat creme fraiche so offering a lower fat topping.
Dawn: Yes, and we used skimmed milk to reduce the calorific content even further, too.