Rum and raisin bread and butter pudding

Cooking Time

40 minutes

Ingredients (serves 4)

• olive oil cooking spray
• 1/3 cup caster sugar
• 3 large eggs
• 1 teaspoon vanilla essence
• 1 orange, rind finely grated
• 1 tablespoon rum
• 1 3/4 cups lite white milk
• 5 slices raisin bread, halved diagonally
• 1 tablespoon pure icing sugar
• 4 scoops low-fat ice-cream and 250g sliced strawberries, to serve

Method

1. Lightly spray a 5cm deep, 20cm (base), 5-cup capacity baking dish with oil.
2. Place sugar and eggs in a bowl. Beat with a fork until pale. Add vanilla, orange rind, rum and milk. Beat until well combined.
3. Arrange bread in dish, overlapping slices. Pour over egg mixture. Stand for 20 minutes.
4. Preheat oven to 170°C. Place pudding on a baking tray. Bake for 35 to 40 minutes or until set. Dust with icing sugar and serve with ice-cream and strawberries.

Cooking Time

40 minutes

Ingredients (serves 4)

• olive oil cooking spray
• 1/3 cup caster sugar
• 3 large eggs
• 1 teaspoon vanilla essence
• 1 orange, rind finely grated
• 1 tablespoon rum
• 1 3/4 cups lite white milk
• 5 slices raisin bread, halved diagonally
• 1 tablespoon pure icing sugar
• 4 scoops low-fat ice-cream and 250g sliced strawberries, to serve

Method

1. Lightly spray a 5cm deep, 20cm (base), 5-cup capacity baking dish with oil.
2. Place sugar and eggs in a bowl. Beat with a fork until pale. Add vanilla, orange rind, rum and milk. Beat until well combined.
3. Arrange bread in dish, overlapping slices. Pour over egg mixture. Stand for 20 minutes.
4. Preheat oven to 170°C. Place pudding on a baking tray. Bake for 35 to 40 minutes or until set. Dust with icing sugar and serve with ice-cream and strawberries.