Delicious Sweet Recipes

RECIPE INDEX for

BAKERS SPECIAL

Chocolate Cherry Cake & Icing

White Chocolate Cake with Icing

Chocolate Ice Cream Cake

Rum Cake with Chocolate

Cream Cheese Icing

Chocolate Chip Cookies

Chocolate Toffee Crunchy Bars

Cinnamon Butter Cookies

Fresh Lime & Mint Cordial

Orange and Passionfruit Jellies

Pineapple Granita

Super Light Scones

Almond Custard & Pear Strudel

Bread and Marmalade Puddings

Individual Chocolate Puddings

Light Chocolate Fudge Cake

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Recipe for BAKERS SPECIAL

Bread and Marmalade Puddings

Ingredients-

On the table: 1 hour
Serves: 4

6 ‘toast’ slices wholemeal bread
20g reduced - fat dairy spread
1/3 cup low calorie apricot marmalade
1 cup low fat milk
1/4 cup Light cream
1 tablespoon plain flour
2 x 60g eggs
2 tablespoons Dhampure SMART
1/2 teaspoon vanilla extract
Pinch ground cinnamon
Pinch ground nutmeg

Preparation-

Preheat oven to 180ºC conventional or 160º C fan forced. Trim the crusts from the bread. Spread dairy spread and marmalade over one side of the bread. Cut each slice of bread into 4 triangles and layer triangles evenly into 4 x ½ cup capacity ramekins.

Heat milk and cream over low heat until warmed. Place flour in a bowl and gently whisk in one egg, mixing thoroughly until smooth. Whisk in remaining egg, warmed milk mixture, Dhampure SMART and vanilla.

Pour half the custard mixture over the bread; allow to stand for 2 minutes. Then pour over the remaining mixture. Sprinkle with the cinnamon and nutmeg.

Place ramekins in a water bath and bake 35-40 minutes or until custard is set.

Comments

Reduced fat dairy spread is a butter substitute. Use unsalted butter if unavailable.

Water bath is simply a baking dish filled with a little warm water. It is used to prevent the custard in the bread and butter puddings from over heating and curdling.

NUTRITIONAL ANALYSIS*
(July 2005)

Per serve (190g)
1175kj (280 cal)
11g fat
33g carbs
15g sugars
12g protein