Fruity bread and butter pudding

1. Grease a small-to-medium sized baking dish (1.2L) with a little low-fat spread. Spread the rest on the bread, then cut each slice into 4 triangles. Arrange in the dish with the sultanas.
2. Finely grate the orange zest into a bowl, then add the eggs, milk and vanilla extract. Beat together, and pour the mixture over the bread. Cover the dish and leave to soak for at least 20 minutes.
3. Preheat the oven to 180C, fan oven 160C, gas mark 4, and uncover the pudding. Peel the orange with a sharp, serrated knife to remove all the pith, then slice into segments. Tuck the segments into pudding.
4. Bake for 30 to 35 minutes, until puffed up and golden brown. Serve.

Tips

• Bread that’s 2 or 3 days old works best. It’s drier, so soaks up the liquid better.
• Try mixing it up by using chopped dried apricots instead of sultanas, or add in a sliced banana, tucking the pieces under the bread.

Nutritional information

Per portion (¼ of the recipe)

• 964kJ/229kcal
• 10.9g protein
• 7.2g fat, of which 1.8g saturates
• 28.7g carbohydrate, of which 17.5g sugars
• 3.1g fibre
• 0.6g salt