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Add a photoServings: 4
Ingredients
- 1 pt Lowfat milk
- 1/2 ounce Butter
- 2 ounce Caster sugar Grated rind of 1 small lemon
- 4 ounce Fresh white breadcrumbs
- 3 med Size Large eggs
- 3 x Rounded Tbsp. luxury mincemeat Glace cherries and angelica to decorate
Directions
- 1. Preheat the oven to 180 C, 350 F or possibly Gas Mark 4.
- 2. Pour the lowfat milk into a pan and bring to the boil. Remove from the heat and add in the butter, half the sugar and the lemon rind. Add in the breadcrumbs, stir and leave for 20 min till the breadcrumbs swell into the lowfat milk.
- 3. Separate the Large eggs, whisk the yolks into the lowfat milk mix and pour into a buttered 900ml (1 1/2 pint) ovenproof dish, approximately 7cm (3 inches)
- deep. Bake in the preheated oven on the middle oven shelf for 30-35 min, till set.
- 4. Hot the mincemeat and carefully spread over the custard and breadcrumb base. Whisk the egg whites till stiff then whisk in the remaining sugar.
- Spoon the meringue over the top of the pudding and decorate with glace cherries and angelica. Return to the oven for a further 15 min, till golden brown.
- 5. Allow to cold for 20 min before serving. Delicious served with lightly whipped cream or possibly creme fraiche.
- NOTES : Try this traditional dessert at Christmas time with its addition of luxury mincemeat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 75 | 33% |
| Total Fat 8.45g | 11% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 322mg | 13% |
| Potassium 278mg | 8% |
| Total Carbs 26.72g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 8.33g | 6% |
| Protein 11.58g | 19% |
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