How to make it

  • Place a rack in the lower third of the oven and preheat the oven to 375°F.
  • Whisk together the milk, chickpea flour, custard powder, sugar, vanilla, salt, cinnamon and nutmeg in a large bowl.
  • Add the bread, raisins, Craisins, yoghurt chips, and nuts. Fold into the milk mixture, then set aside for 10 minutes.
  • Spoon soaked pudding into 6 (1-cup) wide-mouth jars or ramekins and sprinkle the tops of each bread pudding with sugar.
  • Place jars into a deep roasting dish (that can be covered) and place on the oven rack.
  • Pour boiling water into the pan to come a third of the way up the sides of the jars.
  • Cover and bake 40 minutes, until a knife inserted in the puddings comes out mostly clean.
  • Let cool for 10 minutes in the water bath, then remove with tongs.
  • If not serving within 2 hours, cover and refrigerate.
  • Serve the puddings in their jars - Warm, room temperature, cold, or reheated individually for a few seconds in the microwave - but always with two spoons and someone to share with!

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  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 285.8
    Total Fat: 9.5 g
    Cholesterol: 12.4 mg
    Sodium: 140.1 mg
    Total Carbs: 45.8 g
    Dietary Fiber: 2.6 g
    Protein: 6.6 g
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