Shopping list
75g Benecol® Buttery Spread
8 slices white bread (240g)
40g sultanas
15g candied orange peel
60g ready to eat dried apricots, chopped
finely grated zest 1 orange
2 eggs
600ml soya milk
40g Demerara sugar
Pinch grated nutmeg

Bread and butter pudding

10

PREP

40

COOK

0.8

STANOLS

6

SERVES

Description

One of the most loved traditional desserts.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Use a little of the Benecol® Buttery Spread to lightly grease a shallow 1½ litre ovenproof dish. Spread the rest of the Benecol® Buttery Spread over the slices of bread and cut each slice into 4. Place half in the dish, scatter over the dried fruit and orange zest and arrange the remaining bread on top.
  2. Beat together the eggs and milk and pour over the bread. Leave to soak for at least 20 minutes or cover and leave to soak for up to 3 hours in the fridge.
  3. Preheat the oven to Gas Mark 4/180ºC/fan oven 160ºC. Sprinkle the sugar and nutmeg over the top of the pudding and bake for about 30 minutes until golden and just set. Cool slightly before serving.

Tips:

  1. Change the mixture of dried fruit to suit your store cupboard – raisins and currants work well or try a diced knob of stem ginger.
  2. For a real treat add in 40g chopped dark chocolate, instead of the apricots.

Bread and butter pudding

10

PREP

40

COOK

0.8

STANOLS

6

SERVES

Shopping list
75g Benecol® Buttery Spread
8 slices white bread (240g)
40g sultanas
15g candied orange peel
60g ready to eat dried apricots, chopped
finely grated zest 1 orange
2 eggs
600ml soya milk
40g Demerara sugar
Pinch grated nutmeg

Description

One of the most loved traditional desserts.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Use a little of the Benecol® Buttery Spread to lightly grease a shallow 1½ litre ovenproof dish. Spread the rest of the Benecol® Buttery Spread over the slices of bread and cut each slice into 4. Place half in the dish, scatter over the dried fruit and orange zest and arrange the remaining bread on top.
  2. Beat together the eggs and milk and pour over the bread. Leave to soak for at least 20 minutes or cover and leave to soak for up to 3 hours in the fridge.
  3. Preheat the oven to Gas Mark 4/180ºC/fan oven 160ºC. Sprinkle the sugar and nutmeg over the top of the pudding and bake for about 30 minutes until golden and just set. Cool slightly before serving.

Tips:

  1. Change the mixture of dried fruit to suit your store cupboard – raisins and currants work well or try a diced knob of stem ginger.
  2. For a real treat add in 40g chopped dark chocolate, instead of the apricots.