16 split almonds
8 natural glace cherries, cut into quarters
2 oz (50 g) chopped mixed peel
2 eggs
1 tbsp (15 ml) clear honey
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
1 tsp (5 ml) vanilla essence
40 g (1 1/2 oz) fresh wholemeal breadcrumbs
8 natural glace cherries, cut into quarters
2 oz (50 g) chopped mixed peel
2 eggs
1 tbsp (15 ml) clear honey
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
1 tsp (5 ml) vanilla essence
40 g (1 1/2 oz) fresh wholemeal breadcrumbs
for the orange sauce
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
grated rind and juice of 1 orange
15-30 ml (1 - 2 tbsp) orange-flavoured liqueur
grated rind and juice of 1 orange
15-30 ml (1 - 2 tbsp) orange-flavoured liqueur
method
1. Grease four 150 ml (1/4 pint) dariole moulds or ramekins and line the bases with greaseproof paper.
2. Place the almonds and half the cherries in the moulds to form a decorative pattern. Chop the remaining cherries, add to the mixed peel and set aside.
3. Whisk the eggs with honey. Warm the milk and beat into the eggs with the vanilla essence.
4. Divide the breadcrumbs, cherries and peel between the 4 moulds. Strain over the egg and milk mixture and leave to stand for 30 minutes. Loosely cover each mould with a piece of foil. Place in a roasting pan half-filled with boiling water. Cook at 180°C (350°F) mark 4 for about 40 minutes, until set. Leave to cool for 5 minutes, then turn out.
5. To make the orange sauce, mix the yogurt with the orange rind and juice.
6. Stir in the liqueur. Serve with the puddings.
2. Place the almonds and half the cherries in the moulds to form a decorative pattern. Chop the remaining cherries, add to the mixed peel and set aside.
3. Whisk the eggs with honey. Warm the milk and beat into the eggs with the vanilla essence.
4. Divide the breadcrumbs, cherries and peel between the 4 moulds. Strain over the egg and milk mixture and leave to stand for 30 minutes. Loosely cover each mould with a piece of foil. Place in a roasting pan half-filled with boiling water. Cook at 180°C (350°F) mark 4 for about 40 minutes, until set. Leave to cool for 5 minutes, then turn out.
5. To make the orange sauce, mix the yogurt with the orange rind and juice.
6. Stir in the liqueur. Serve with the puddings.
serving amount
serves 4
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