OPTIONS FRENCH STYLE BREAD & BUTTER PUDDING

OPTIONS FRENCH STYLE BREAD & BUTTER PUDDING

2 sachets Options White Chocolate

1 pt skimmed milk, just boiled

2 medium eggs

2 oz (60g) raisins or sultanas

1 tbsp brandy (optional)

4 oz stale French bread, thinly sliced

1 tbsp low fat spread

1 oz (30g) glace cherries, rinsed & quartered

1 oz (30g) angelica, rinsed & thinly sliced

1 tbsp demerara sugar

grated nutmeg

½ tsp. oil to grease

Make up Options with milk. Cool slightly & whisk in eggs.  Mix raisins with brandy.  Spread bread with low fat spread.  Grease 2 pt dish with the oil.  Layer bread into the dish scattering the raisins over.  Pour Options mixture over and leave to soak for ½ hour.  Arrange cherries & angelica on top & sprinkle with sugar and nutmeg.

Preheat oven to 180°C, 350°F, Gas 4 .  Stand the dish in a roasting pan half filled with boiling water.  Cook for 35 to 40 minutes until risen, puffy and golden.  Serve hot or cold.

Serves 6.  Total points 19?   Points per serving 3 / 3½