Ricecake bread and butter pudding
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ricecakes | |
| 1 | Orange; peeled and sliced | |
| ; into rounds | ||
| 1 | tablespoon | Honey |
| Icing sugar | ||
| 4 | Eggs | |
| 2 | tablespoons | Caster sugar |
| 150 | millilitres | Double cream |
| 50 | millilitres | Milk |
Directions
FOR THE CUSTARD
Preheat the oven to 200c/400f.
1 Place the rice cakes in a greased baking dish with the orange slices and drizzle over the honey.
2 Make the custard by whisking together all the ingredients. Pour over the ricecakes, sprinkle with icing sugar and put in the oven for 15-20 minutes until the custard has set.
Converted by MC_Buster.
Per serving: 210 Calories (kcal); 10g Total Fat; (41% calories from fat); 12g Protein; 19g Carbohydrate; 378mg Cholesterol; 124mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; ½ Fruit; 1 Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.