Serves 4
4½ pts per serving
6 medium slices bread, (white), crusts removed
4 teaspoons very low-fat spread
1 spraylow-fat cooking spray, low-fat
1 tablespoon candied mixed peel, (mixed) optional
50 g sultanas, or raisins
1 grated zest of 1 lemon or orange
500 ml skimmed milk
3 tablespoons light brown sugar
2 medium egg
Using scone cutters, cut twelve discs out of the bread just to fit inside 4 medium-sized ramekins. Spread the bread lightly with the low-fat spread.
Spray the insides of the ramekins with the cooking spray. Mix the peel, if using, with the sultanas and the grated zest. Place a bread disc in the bottom of each ramekin, divide the fruit mixture evenly among the ramekins, repeat and top with a bread disc with the low-fat spread side facing up.
Bring the milk to the boil with the soft brown sugar, stirring until dissolved. Remove and cool for 5 minutes.
Meanwhile, beat the eggs in a heatproof bowl. Add the sweet milk to the eggs and beat well. Slowly pour the mixture over the filled ramekins and down the insides.
Leave for about half an hour to allow the liquid to sink into the bread. Preheat the oven to Gas Mark 5/190°C/375°F. Stand the ramekins in a small roasting pan filled with hot water which comes two-thirds of the way up the dishes.
Bake for about 20-30 minutes or until risen and golden and crisp on top. Stand for 5 minutes before serving.
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