Ricecake bread and butter pudding

2 servings

Ingredients

Quantity Ingredient
4 Ricecakes
1 Orange; peeled and sliced
; into rounds
1 tablespoon Honey
Icing sugar
4 Eggs
2 tablespoons Caster sugar
150 millilitres Double cream
50 millilitres Milk

Directions

FOR THE CUSTARD

Preheat the oven to 200c/400f.

1 Place the rice cakes in a greased baking dish with the orange slices and drizzle over the honey.

2 Make the custard by whisking together all the ingredients. Pour over the ricecakes, sprinkle with icing sugar and put in the oven for 15-20 minutes until the custard has set.

Converted by MC_Buster.

Per serving: 210 Calories (kcal); 10g Total Fat; (41% calories from fat); 12g Protein; 19g Carbohydrate; 378mg Cholesterol; 124mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; ½ Fruit; 1 Fat; ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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