LOW FAT LOW SUGAR BREAD PUDDING: A HEALTHIER VERSION OF THE STALE BREAD SAVER

You will need:

Stale bread, approx. 500-600g

3 generous dessertspoons (30-40ml) molasses/black treacle

25g suet

2 heaped teaspoons ground mixed spice

200g mixed dried fruit

1 dessert apple, grated

Approx. 600 to 900ml unsweetened soya or almond milk (or water)

 

  1. Tear bread into bite sized pieces and put in a large bowl.
  2. Pour milk over and press bread down with a potato masher until the bread starts to absorb the liquid.
  3. Cover and leave to stand for 15 minutes.
  4. Using a large colander held over another large bowl, drain the milk or water off the bread. Use the milk/water for something else. I just drink it!
  5. Press the bread with the potato masher again to squeeze the moisture out.
  6. Add the molasses, suet, apple, dried fruit and spice and stir to combine.
  7. Place into two small, greased roasting tins and spread out using the back of a metal spoon.
  8. Dot the top of the mixture with 30g butter or margarine.
  9. Cover with tin foil to stop the top of the mixture from burning.
  10. Bake in a preheated oven at 100°Celsius (80°C fan oven) for three to four hours, until firm.
  11. This will not set hard like a traditional bread pudding. Instead it has more of the texture of bread and butter pudding, but what’s not to like!
  12. Serve with custard, cream or ice cream.
  13. Store in the fridge and eat within three days, or freeze and eat within three months.
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