Bread Puddings | |
Ground Cinammon | 1 tbsp |
Bread Of Choice | 5 slices |
Sunflower Oil | 1/2 cup |
Chocolate Chips | 50g |
Dried Blackcurrant | 50g |
Coconut Milk | 500ml |
Dried Golden Raisins | 50g |
Salt | A dash |
Dried Mix Fruits | 50g |
Custard Sauce | |
Coconut Milk | 3/4 cup |
Sugar | 4tbsp |
Custard Powder | 1 tbsp |
Vanilla Essence | 1/4 teaspoon |
Bread puddings
Preheat oven to 190 C / Gas mark 5. Lightly grease a baking dish. Butter 5 slices of bread, cut in half.
Mix the coconut milk, chocolate chips, mixed fruits, blackcurrant, raisin and oil together and whisk.
Pour over the bread and leave to absorb for 10 minutes. And stir well. Bake in the oven for 35 to 45 minutes, until the pudding is set and browned.
Custard sauce
Mix the custard powder in 1/4 cup of cold milk to a smooth paste. Put the rest of the milk to boil with the sugar.
When the milk starts boiling, add the custard powder gradually and cook on a medium flame for 3 to 4 minutes while stirring continuously.
Cool the sauce and add the vanilla essence.