ScarlettBaked Bread and Marmalade Pudding
August 29th 2008 14:19
Baked Bread and Marmalade Pudding
About Baked Bread and Marmalade Pudding
Marmalade adds a sharp citrus taste to this version of a popular dessert.
About Marmalade
British-style marmalade is a sweet preserve with a bitter tang made from fruit, sugar, water and (in some commercial brands) a gelling agent. American-style marmalade is sweet, not bitter. In English-speaking usage “marmalade” almost always refers to a preserve derived from a citrus fruit, most commonly oranges. The recipe includes sliced or chopped fruit peel, which is simmered in fruit juice and water until soft; indeed marmalade is sometimes described as jam with fruit peel. In the southern states of the U.S. it is very often called aunties antioxadent due to the high healthe benefits associated with citrus. Such marmalade is most often consumed on toasted bread as part of a full English breakfast. The favoured citrus fruit for marmalade production in the UK is the “Seville orange”, Citrus aurantium var. aurantium, thus called because it was originally imported from Seville in Spain; it is higher in pectin than sweet oranges, and therefor gives a good set. Marmalade can also be made from lemons, limes, grapefruits, strawberries or a combination of citrus fruits.
INGREDIENTS
Serves 4
low-fat spread for greasing
90 gm / 3¼ oz mixed dried fruit
150 ml / 5 fl oz apple juice
3 tablespoons finely cut Seville orange marmalade
¾ teaspoon ground mixed spice
175 gm / 6 oz wholemeal bread, crust removed, cut into cubes
1 egg
300 ml / 10 fl oz skimmed milk
1½ teaspoons demerara sugar
a pinch of freshly grated nutmeg
To serve
4 tablespoons low-fat fromage frais
1. Heat the oven to 190ºC / 375ºF and lightly grease a 1.4 litre / 2 pint 10 fl oz ovenproof serving dish.
2. Place the dried fruit in a saucepan with the apple juice and bring to the boil.
3. Reduce the heat, cover and simmer for 10 minutes until most of the liquid has been absorbed.
4. Take the pan off the heat, add the marmalade and mixed spice and stir until the marmalade has dissolved.
5. Toss the bread in the pan to coat it evenly, then spoon it into the dish in an even layer.
6. Beat the egg into the milk, then pour it evenly over the bread and sprinkle with the demerara sugar and nutmeg.
7. Bake for 25-30 minutes until just set and golden brown on top.
8. Serve hot, with low-fat cream or fromage frais.
**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **
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