About Me

My photo
I will attempt to update wartime recipes to modern tastes, in order to keep up with new trends, attitudes and approaches to food and it's preparation while still keeping a traditional British wartime feel to recipes. I will start by making recipes to the letter and move forward from there to encompass different modern diets. I will attempt to make meals first fit in to a popular diet plan and then will move on to Vegetarian/Vegan versions. So that everyone can enjoy British wartime recipes. This experiment is for my own amusement as well as to feel closer to my grandparents over the years they cooked and lived through hard times.

Total Pageviews

Tuesday, 5 August 2014

Bread and butter style pudding - 6 and a half syns per serving - Serves 2.

A low fat version of a classic british dessert. 

Ingredients

4 slices of wholemeal bread (I used nimble.)
16g. of chopped raisins
2 eggs
166g fat free fromage frais
1 tsp mixed spice
1 tsp nutmeg
1 tsp lemon juice
1 tsp vanilla extract
2 1/2 level tbsp sweetner

Method

Preheat your oven to gas mark 4. Cut up the bread and place in a small baking tin, sprinkling mixed spice and raisins in between each layer. In a separate bowl beat together the eggs, fromage frais, lemon juice, vanilla extract and 2 tbsp of the sweetner. Pour this mixture over the bread in the tin. Sprinkle the nutmeg on top. Place the tin inside a larger baking tin half filled with boiling water. Very carefully put into the oven. Cook for 35-40 minutes. Remove from the oven and remove the small tin from the larger one. Sprinkle the remaining sweetner over the top. Leave for ten minutes before serving with a little custard or vanilla yogurt.

Posted by at
Labels: ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)