Bread and FLORA Pudding 11+ (Flora Buttery)
Ingredients (10 persons)
| Amount | Measure | Name |
|---|---|---|
| 250 | g | Granary bread sliced |
| 100 | g | Dried mixed fruits |
| 40 | g | Sugar, granulated |
| 175 | g | Egg |
| 45 | g | FLORA Buttery Spread 2kg |
| 800 | ml | Semi skimmed milk |
Preparation
Advance Preparation
Pre-heat the oven to 180ºC (350ºF) Gas Mark 4. Grease shallow baking dishes with some of the FLORA, and use the remainder to spread on the bread. Make an Egg custard by bringing the milk to just below boiling and mix thoroughly with beaten eggs and sugar. Warm the serving dishes.
Method
1. Cut the FLORA spread bread into triangles and layer into the baking dish. Sprinkle the dried mixed fruit and
sugar over the top
2. Pour the egg custard mixture over the bread and allow to stand and soak for up to an hour to allow the bread to
become soaked.
3. Place the bread and butter pudding in a bain marie of water to prevent over caramelising and carefully place in
the pre heated oven for 45 minutes or until the egg custard has set, and the top of the pudding is golden and
crispy.
4.Remove and serve in the warmed serving dishes.
Service Hint
Serve with Custard 90g portion, 120g portion or Low fat yogurt 125g portion.
Healthy Nutritional Advice
At least five portions of fruit or vegetable should be eaten per day. To help achieve this, serve the dessert with a small size fruit e.g. Satsuma, nectarine, plum, apricot or kiwi.
Primary: 1-2 fruits 50-100g, Secondary: 2 fruits 100g
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
