This recipe is great for Dessert. Serves 6.

Ingredients

12 slices raisin bread, crusts removed
1 x 810g canned apricot halves, with juice reserved
1/4 cup brown sugar
4 eggs, lightly beaten
2 cups (500ml) Pauls Zymil Low Fat Milk

Method

1. Cut each slice of bread into 6 triangles.
2. Layer bread into 6 lightly greased individual ramekins and add apricots. Sprinkle with brown sugar.
3. Combine eggs, milk and apricot juice and pour evenly over the bread. Stand for 5 minutes.
4. Bake at 180C for 25-30 minutes. Stand puddings for 10 minutes before serving.

Nutritional analysis per serve

A serve of Apricot Bread and Butter Pudding is:

Low in fat
Low in saturated fat
A good source of fibre
Low in sodium
Nut free
Lactose free

This recipe is great for Dessert. Serves 4.

Ingredients for the pudding

1 tsp sunflower oil
85g pudding rice (any short-grain rice will do), washed
40g caster sugar
750ml Pauls Zymil Low Fat Milk
1 vanilla pod split (optional)

Ingredients for the topping

450g plums washed, halved and stoned
30g demerara sugar

Method

1. Pre-heat oven to 160°C.
2. Use the oil to grease a shallow oven proof dish and pour in rice, sugar, milk and vanilla pod. Stir to combine.
3. Place in the oven until the rice pudding is golden and creamy (approx 2 – 2 1/2 hours).
4. Remove from the oven and increase the oven temp to 200°C.
5. Lay the halved plums over the surface of the rice pudding (cut side up) and scatter over the demerara sugar.
6. Return to the oven for a further 10-15 minutes or until the plums are tender and bubbling hot.

Nutritional analysis per serve

A serve of Baked Rice Pudding with Brown Sugared Plums is:

Low in fat
Low in saturated fat
A source of fibre
Very low in sodium
Gluten free
Nut free
Lactose free

My grandmother used to make this pudding for me as a child and I can still remember the taste! This is a simple and traditional recipe but without the lactose.

Ingredients

120g caster sugar
40g unsalted butter, room temperature
3 eggs, separated
1 tbsp lemon zest
50g plain flour
80mL fresh lemon juice
240mL Pauls Zymil
30g caster sugar
1/3 cup icing sugar for serving

Method

1. Cream 120g sugar and butter together.
2. Add egg yolks one at a time.
3. Add lemon zest and gradually add flour, beat until well combined.
4. Add lemon juice and milk, mix thoroughly.
5. Meanwhile in a mixer, whisk egg whites and 30g of caster sugar until soft peaks form.
6. Gently fold egg whites into batter, mixing only until just incorporated.
7. Carefully pour batter into a baking dish and place in a large roasting pan.
8. Pour in boiling water halfway up the sides.
9. Bake for 45 minutes at 170°C until a light golden crust is formed on top.
10. Dust with the icing sugar and serve warm.

Serves 6-8