PLUM & ALMOND BREAD PUDDING

Prep time 5 mins Cooking time 10 mins 250 cals per serving

THIS recipe is incredibly simple, yet packs a real flavour punch. Using a drop of almond extract and unsweetened almond milk, it is full of natural sweetness. A lighter bread pudding — what more could you want? SERVES 4 ● 200ml unsweetened almond milk

● ½ tsp almond extract

● 2 tbsp granulated sweetener

● 2 large eggs

● 2 slices of white bread, each slice cut into 24 cubes

● 2 medium plums, halved, stoned and each half cut into 8 slices PREHEAT the oven to 190c/fan 170c/ gas 5. Heat the almond milk in a pan over a low heat, but do not let it boil. Add the almond extract and 3 teaspoons of the sweetener. Whisk the eggs in a medium bowl, then whisk in the warmed milk. If you’re using four 10cm (4in) ovenproof ramekins, place six cubes of bread in the bottom of each one. Top with six slices of plum, sprinkle each with half a teaspoon of sweetener, then place another six cubes of bread on top. Divide the egg mix equally among the four dishes, top each one with two slices of plum, and sprinkle with the remaining sweetener. Allow to stand for 5 minutes so the bread can absorb the custard. (Alternatively, you could layer each ingredient in one 23cm/9in ovenproof dish.) Place the ramekins or baking dish on a baking tray. (You can freeze the pudding at this point for cooking on another day.) Cook for 10 minutes or until the egg has set and the top is golden, then serve.