As it’s Valentines day, I thought I’d post a suitable recipe, and “KAREN’S VERY BERRY BREAD N’ BUTTER PUDDING” is an ideal recipe for Valentines day. It is reasonably easy & quick to make (…. easy enough that a man could make this for his Valentine!), and is delicious as well as being low in fat & reasonably healthy, and providing you don’t make it too sweet it could even be included in a weight-loss diet occasionally (….speaking from experience here!).

“Karen’s Very Berry Bread n’ Butter Pudding” is also very nice eaten hot or cold.

Karen’s Very Berry Bread n’ Butter Pudding

PREPARATION TIME: 10 Minutes

COOKING TIME: 35-45 Minutes

SERVES: 4

Tip: Karens Very Berry Bread n' Butter Pudding can be cooked in single-serve casserole dishes if preferred.....

INGREDIENTS

• 4 Slices of bread, lightly buttered

• 1-2 tablespoons of jam (red-berry variety, such as Raspberry, forest fruits, etc)

• 2 cups of frozen, mixed red berries (or substitute for fruit of your choice)

• 2-3 tablespoons of sugar (for milk/custard mixture)

• 1-2 tablespoons of sugar (for fruit mixture)

• 2 cups of low-fat milk (or can be a soy-milk, if preferred)

• 3 eggs

• 2-3 drops of vanilla essence – for custard mixture
• 1-2  drops of vanilla essence – for fruit mixture

INSTRUCTIONS

1. Preheat oven to 180 C
2. Thaw frozen fruit in microwave (or in a saucepan, on low heat) in a covered dish until thawed. Remove from microwave, add vanilla essence and sugar to taste, and stir gently. Cover and put aside.
3. Whilst the fruit is thawing, butter the bread & spread the jam on each slice of the buttered bread, then cut each slice into 4 triangles.
4. Rinse a casserole dish with cold water & drain slightly, then line the damp casserole dish with 1/3 of the bread pieces (… the water stops the pudding sticking to the dish – you could use some butter or oil instead to do this, but I prefer water, as it makes it lower in fat & less greasy…)
5. Once the fruit is thawed, place the milk in a large microwave-safe bowl or jug, & heat the milk in the microwave until hot/almost boiling. Remove & then add the eggs, one at a time, whilst whisking the milk continuously. Then add the sugar & vanilla essence. Mix well.
6. Gently pour the fruit mixture over the bread slices, (keeping some of the liquid from the fruit for decoration)
7. Pour the custard milk mixture over the bread slices and fruit. Cover with casserole dish lid.
8. Place pudding in oven, (on middle shelf) and cook for approx. 35-45 minutes until firm, then remove from oven & allow to cool for 3-5 minutes.
9. Just before serving, drizzle some of the fruit juice liquid over each portion of the pudding and serve.

Serve on it’s own, or with some whipped cream, ice-cream or low fat yoghurt. Can be served hot or cold.

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