Chocolate chip bread and butter pudding recipe
information
Calories per serving 320.
ingredients
5 medium slices of white bread, crusts removed
15 g (1/2 oz) low fat spread
600 ml (20 fl oz) skimmed milk
25 g (1 oz) cocoa powder
25 g (1 oz) caster sugar
3 eggs, beaten
50 g (1 3/4 oz) plain chocolate chips
15 g (1/2 oz) low fat spread
600 ml (20 fl oz) skimmed milk
25 g (1 oz) cocoa powder
25 g (1 oz) caster sugar
3 eggs, beaten
50 g (1 3/4 oz) plain chocolate chips
method
1. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C.
2. Spread each slice of bread lightly with the low fat spread and cut into quarters.
3. Arrange the bread, buttered side up, over the base of a shallow ovenproof dish.
4. Heat the milk until just boiling, and whisk in the cocoa powder and caster sugar
5. Pour in the beaten eggs and whisk well.
6. Sprinkle the chocolate chips over the bread slices and then strain the chocolate milk over the bread.
7. Leave the dish to stand for 10 minutes, so the bread soaks up some of the liquid.
8. Bake the pudding for 35 minutes, until it is just firm to the touch.
9. Allow it to stand for 5 minutes before serving.
2. Spread each slice of bread lightly with the low fat spread and cut into quarters.
3. Arrange the bread, buttered side up, over the base of a shallow ovenproof dish.
4. Heat the milk until just boiling, and whisk in the cocoa powder and caster sugar
5. Pour in the beaten eggs and whisk well.
6. Sprinkle the chocolate chips over the bread slices and then strain the chocolate milk over the bread.
7. Leave the dish to stand for 10 minutes, so the bread soaks up some of the liquid.
8. Bake the pudding for 35 minutes, until it is just firm to the touch.
9. Allow it to stand for 5 minutes before serving.
serving amount
serves 4.
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