50 g low fat spread
8 slices soft grain or wholemeal bread
125 g sultanas (golden raisins)
1/4 cup (50 g) 2 oz soft light brown sugar
3 1/2 cups (750 g) apples, peeled, cored and sliced
600 ml milk
2 medium size eggs
zest and juice of 1/2 lemon
1/2 tsp nutmeg
8 slices soft grain or wholemeal bread
125 g sultanas (golden raisins)
1/4 cup (50 g) 2 oz soft light brown sugar
3 1/2 cups (750 g) apples, peeled, cored and sliced
600 ml milk
2 medium size eggs
zest and juice of 1/2 lemon
1/2 tsp nutmeg
method
1. Spread the low fat spread over each slice of bread and cut in half.
2. Arrange half in greased ovenproof dish and sprinkle over 3/4 of the sultanas, half the sugar and the apples.
3. Top with the remaining bread, spread side up and sprinkle over the remaining sugar.
4. Beat together the milk, eggs, lemon juice and zest and nutmeg and pour over the pudding. Allow to stand for 30 minutes.
5. Preheat the oven to 180°C (350°F) Gas Mark 4. and bake for 45-50 minutes, until crisp and golden.
6. Sprinkle with the remaining sultanas and decorate with the lemon zest.
2. Arrange half in greased ovenproof dish and sprinkle over 3/4 of the sultanas, half the sugar and the apples.
3. Top with the remaining bread, spread side up and sprinkle over the remaining sugar.
4. Beat together the milk, eggs, lemon juice and zest and nutmeg and pour over the pudding. Allow to stand for 30 minutes.
5. Preheat the oven to 180°C (350°F) Gas Mark 4. and bake for 45-50 minutes, until crisp and golden.
6. Sprinkle with the remaining sultanas and decorate with the lemon zest.
serving amount
serves: 4-6
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