Ingredients
Serves 43 eggs
1½ tablespoons honey
2½ cups vanilla flavoured soy milk
1 tablespoon margarine
2 tablespoons apricot jam
8 slices light rye/multigrain bread, crusts removed
¾ cup sultanas
Method
This recipe uses rye/grain bread as a tasty nutritious alternative.
Place eggs, honey and soy milk in a bowl. Whisk well. Spread margarine and jam onto bread and cut into triangles.
Place a layer of bread into a round ovenproof dish and sprinkle with ½ cup of the sultanas. Gently pour half the custard mixture over the fruit. Place remaining bread into dish in a circular pattern, add remaining custard. Sprinkle with remaining fruit.
Place pudding into a large baking pan filled with enough water to come halfway up the side of the pudding dish. Bake in a moderate oven, 180°C, for 40 minutes or until set and browned on top.