Mum used to cook this for us when we were
kids in England. I love the crispy sugary pieces
of bread on the top of the pudding best of all.
My husband and children don't like the
sogginess of this style of pudding so I don't make it all
that often, otherwise I would eat it all myself. Luckily my sister makes it when I visit
8 slices of
1/2 cup sultanas
3 level tablespoons caster sugar
1 and 1/2 cups skimmed milk
1 teaspoon vanilla essence
Heat oven to 160 degrees Celsius.
slice of bread and butter into 4 triangles. Place 1/3 of the
bread in the base of a lightly greased baking dish. Sprinkle
with half the sultanas, one tablespoon of sugar and a shake or two of cinnamon.
Place half of the remaining bread on top and then the
remaining sultanas plus one tablespoon sugar and another shake or two of
cinnamon. Place the remaining bread and butter on the top,
trying to ensure all the sultanas are covered by the bread.
Sprinkle the final tablespoon of caster sugar over the top.
separate bowl beat the eggs and skimmed milk together.
Carefully pour over the bread and fruit mix. Sprinkle on a
little more cinnamon.
for half an hour. Don't worry if the top pieces of bread
are not submerged under the milk - these are going to be the
nice crispy bits.
Bake at 160
degrees Celsius (350 degrees Fahrenheit) until the "custard" has set and the pudding is
golden brown on the top. this will take about 40
Serves 4 - 6
depending on how sweet your tooth is.
If you want to be really healthy you can
use whole meal bread instead of white bread.
I try to totally cover the sultanas with bread
purely to protect them from over-cooking and going hard.
Eggs are one of the most versatile forms of nourishment
available. Nutritionists recommend we eat a maximum of four
eggs per week, although a study by the Harvard
School of Public Health found that there is no significant link
between eating eggs and developing cardiovascular disease in healthy
individuals. Most eggs sold today are infertile
because there are no roosters housed with the laying hens
There are no nutritional differences between
fertile and infertile eggs. Eggs contain all nine
essential amino acids, making them a complete protein food. An egg
shell has as many as 17,000 pores over its surface. It is said that
a mother hen turns over her egg as many as 50 times per day. This is
done so that the yolk doesn't stick to the inside of the shell.
A fresh egg will sink in water, but a stale one
won't. White shelled eggs are produced by hens
with white feathers and ear lobes. Brown shelled eggs are produced
by hens with red feathers and red ear lobes.
Cinnamon comes from the inner bark of a small evergreen tree. As
the bark dries out it curls into long quills. The quills are
then cut into cinnamon sticks or ground into cinnamon powder.
It is a very old spice and is suspected of being used back in 3000 BC in
Egypt. Cinnamon is a symbol of good luck in the Far East.
Cinnamon implants a warm rich flavour to both desserts and to