Turn a traditional bread-and-butter pudding into a delicious healthy dish by adding dried apricots and fruit bread. This dessert is very easy to make and a wonderful pudding to enjoy on a cold winter night. For the best results, use a fruit loaf that is dense and heavy.
Patsy Jamieson, Diane Temple
60 g dried apricots, chopped
1 tablespoon brandy
½ teaspoon mono- or polyunsaturated margarine
6 slices low-GI fruit bread, crusts removed
1½ tablespoons apricot jam
2 tablespoons caster sugar
1 teaspoon vanilla essence
400 ml skim milk
vanilla yogurt or reduced-fat ice-cream, to serve (optional)
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My husband the mild diabetic in the family loved this dessert, and that's saying something as he really dislikes baked custard type desserts and to our family's disappointment really had a dislike to bread and butter pudding. He asked me to bake it again - that should tell you how nice it is.... - 01 Jun 2010
Altered ingredient amounts.
Sustituted LoGiCane Low GI Sugar for the castor sugar, 1 teaspoon of Brandy essence in table spoon of water instead of brandy, and I used the Burgen fruit and muesli bread and with the apricot jam I added a tiny smear of marmalade. Otherwise just the same as the recipe above. - 01 Jun 2010