Friday, December 26, 2008

lactose-free bread and butter pudding


- one loaf of fruit bread
- one 300ml tub of lactose-free yoghurt
- 500ml soy milk
- several apricots (/fruit of your choice)
- some apricot jam (/jam of your choice)
- two eggs
- 1/4 cup sugar
- around 0.5-1 tsp cinnamon
- around 0.5-1 tsp ginger
- around 0.5-1 tsp nutmeg
- nutellex butter-type stuff
- misc dried fruits

1. Grease a deep casserole dish with butter.

2. Butter up a couple of slices of fruit bread, spread jam on one of the slices then make a sandwich out of the slices. Butter the top of the sandwich (so one slice is buttered on both sides), then halve the sandwich (triangles are nice!). Arrange the triangles in your dish so that the crusts will become deliciously crunchy (do not remove crusts!), and repeat for as much of the loaf as you have room.

3. Cut up the apricots and distribute amongst the fruit bread - try and poke the fruit down amongst the bread, as if it is too close to the top of the dish it will burn and not be particularly pleasant. Add dried fruit if you want too.

4. Combine milk, sugar, eggs, and yoghurt in a mixing bowl. Add spices to taste. Pour all over the bread.

5. Leave to soak through for a while - 30 mins - 1 hour - until the liquid has soaked through the whole lot and the liquid level has gone down. Make up more yoghurt-milk-sugar-spice mix (no need for more eggs) if you need more liquid in the dish. Sprinkle some more sugar over the pudding before it goes into the oven.

6. When soaked through, place dish in a medium oven, and let the bastard cook until it is looking delicious, all liquid has been cooked, and the crusts are rather crunchy. [Sidenote - if the top is getting burnt faster than the middle is cooking (i.e. it's still liquid), cover it with foil and put it back in the oven]. The pudding, being made with yoghurt rather than cream, will still be quite light and springy when cooked.

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