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.
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