Bread and Flora pudding

Ingredients (10 portions)

Amount	Measure	Name
100	g	Sultana
300	g	Bread, white triangles
120	g	FLORA Light 500g
7	pc	Eggs, medium
125	g	Sugar, castor
825	ml	FLORA pro.activ Milk 1ltr
1	pc	Vanilla, pod
0.43	l	KNORR MEADOWLAND Culinary Double

Preparation

Advanced preparation.
Prepare all ingredients as above and wash the dried fruit. Pre heat an oven 160ºC (325ºF) Gas 3. Lightly grease a suitable baking dish or 10 individual ramequins with a little FLORA spread. Remove the crusts from the bread. Prepare a small bain marie for the baking of the puddings.

Method.
1. Place some of the sultanasin the bottom of a baking dish lightly greased with FLORA Original Spread. Cut the bread into triangles and layer the dish with the bread and remaining sultanas.

2. Place the vanilla, milk and cream to the boil in a heavy bottomed saucepan. Whisk the eggs and sugar till pale in colour in a basin. Pour the hot vanilla cream and milk mixture over the egg mix and lightly whisk in.

3. Pour the mixture through a conical strainerand evenly divide between the bread puddings, gently pressing the bread to ensure it gets well soaked with the mixture. Place in a bain marie of water, in the oven and cook until set and golden to dark brown on top.

4. Remove from the oven, dust with icing sugar and clean the edges.

5. Can be served separately or with either a serving of Carte D'Or Sauce Anglaise or a heaped dessert spoon of whipped KNORR Culinary Double Cream Alternative

Handy Hints
For added flavour and presentation the top can be caramelised, using the icing sugar, under a hot grill. Flavour can be enhanced by adding cream liqueurs ie Baileys. Use dried cranberries to give the pudding a Christmas feel about it.

Healthy Hint.
Serve with a side portion of soft fesh fruit ie raspberries.
Per Serving: 476 Calories, 28.8g Fat of which Saturates 16.7g, Salt 0.89g