| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sainsbury1, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 6 |
sl |
Crusty bread |
| 50 |
g |
Reduced fat spread for cooking; (2oz) |
| 75 |
g |
Currants; (3oz) |
| 40 |
g |
Soft light brown sugar; (11/2oz) |
| 568 |
ml |
Semi-skimmed milk; (1 pint) |
| 2 |
md |
Size eggs |
|
|
Grated zest of 1 orange and 1 lemon |
INSTRUCTIONS
1. Spread the bread with the reduced fat spread.
2. Cut the slices into quarters and arrange half in a greased
ovenproof dish.
3. Sprinkle with 3/4 of the currants and half the sugar.
4. Top with the remaining bread, spread-side up and sprinkle over the
remaining sugar.
5. Beat together the milk, eggs, most of the orange and lemon zest
and pour over the bread. Allow to stand for 30 minutes.
6. Place in a preheated oven 160 °C/325 °F/Gas Mark 3 for 45 minutes
~ 1 hour, until set and golden.
7. Sprinkle with the remaining currants and grated zest and serve.
Converted by MC_Buster.
NOTES : A traditional Bread and Butter pudding with a twist.
Converted by MM_Buster v2.0l.
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