Dessert

Spicy Fruit Bread Puddings

cook 30 mins
Ingredients
  • 25 g (1 oz) chilled butter, grated, plus extra for greasing
  • 150 g (5 oz) wholemeal bread
  • 150 ml (1/4 pint) milk
  • 30 g (1 oz) sultanas
  • 50 g (2 oz) ready-to-eat dried apricots, diced
  • 50 g (2 oz) blueberries
  • 50 g (2 oz) dark muscovado sugar
  • 1/2 teaspoon mixed spice
  • 1 teaspoon sunflower seeds
  • 1 teaspoon pumpkin seeds
  • 1 egg, beaten
  • natural yogurt or crème fraîche, to serve (optional)
Directions
  • Lightly grease 4 ramekins. Break the bread into small chunks and place in a large bowl. Pour over the milk and leave to soak for 10–12 minutes.
  • Add the remaining ingredients and mix well. Spoon into the prepared ramekins and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes until just golden.
  • Serve immediately with natural yogurt or crème fraîche, if liked.
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