- 25g lower-fat spread
- 4 slices wholemeal bread, crusts removed
- 50g sultanas
- 1 orange
- 2 eggs
- 450ml skimmed milk
- 1 tsp vanilla extract
- Grease a small-to-medium sized baking dish (1.2L) with a little low-fat spread. Spread the rest on the bread, then cut each slice into 4 triangles. Arrange in the dish with the sultanas.
- Finely grate the orange zest into a bowl, then add the eggs, milk and vanilla extract. Beat together, and pour the mixture over the bread. Cover the dish and leave to soak for at least 20 minutes.
- Preheat the oven to 180C, fan oven 160C, gas mark 4, and uncover the pudding. Peel the orange with a sharp, serrated knife to remove all the pith, then slice into segments. Tuck the segments into pudding.
- Bake for 30 to 35 minutes, until puffed up and golden brown. Serve.
- Bread that’s 2 or 3 days old works best. It’s drier, so soaks up the liquid better.
- Try mixing it up by using chopped dried apricots instead of sultanas, or add in a sliced banana, tucking the pieces under the bread.
Per portion (¼ of the recipe)
- 10.9g protein
- 7.2g fat, of which 1.8g saturates
- 28.7g carbohydrate, of which 17.5g sugars
- 3.1g fibre
- 0.6g salt