Fruity Almond Bread and Butter Pudding
This recipe was quickly made up when I wanted to use up three stale almond pastries I had left over in the bread bin. By adding some store cupboard staples it’s easy to create this tasty pudding, with a bit of a twist on the original recipe.
3 stale almond pastry rolls – sliced
300ml almond milk
1 tbsp sugar
1 tsp cinnamon
Sunflower spread on slices
1 tbsp raisins and dried mango mix (small dried mango pieces)
First, slice the stale almond pastries into 1cm thick chunks and butter them on one side. Lie them in a standard loaf tin, covering the bottom every, then adding a other even level of pastry slices. Mine made three levels, but it doesn’t matter if you make two or four, as long as they are roughly even. Sprinkle over the raisinsand dried mango pieces. Next, gently warm the almond milk with the cinnamon – don’t allow it to boil. Tip it over the parties, trying to pour it evenly around the load tin. Now sprinkle the sugar on top, then put the loaf in the over at 180C for around 30 minutes (fan assisted oven) . Remove and allow to cool for 10 minutes before eating. This pudding can be eaten alone, or along with some warmed custard.