How to make bread & butter pudding with a third of the fat

Angela Nilsen reinvents the country's most comforting pud with just a third of the fat. Here's how...

Bread & butter pudding with spoon

Bread and butter pudding is the ultimate childhood comfort food, but unfortunately the calories don't come in kid-sized portions. Puddings don't get much more indulgent than combining oodles of custard with butter and sugar. But this great British pud has become even richer over the years, with extra double cream, chocolate and even croissants being thrown into the mix.

Enough is enough! Angela Nilsen goes back to the pudding's roots to create a deliciously lighter version, which uses lemon zest, generous handfuls of fruit and plenty of ingenious tips to ditch two-thirds of the fat while keeping all of the rich, creamy flavour:

Bread and butter pudding being made in dish
Here's how she did it...

  • Angela cut down on the number of eggs for the custard by including a little custard powder.
  • She used semi-skimmed milk instead of full-fat, and half-fat crème fraîche instead of cream. Angela then maintained the flavour by adding lemon, vanilla and brandy.
  • She reduced the caster sugar by adding extra dried fruit - including apricots, which are a good source of beta-carotene.
  • Finally (and ingeniously) Angela cut back on the butter for the bread by softening it, so it goes further, before spreading a thin layer of jam on top.

What could be better than a big bowl of comfort without all the calories? When the evenings draw in and winter approaches, there's now no reason not to warm up the whole family with this old-fashioned favourite.

Make Angela's ultimate makeover: Bread & butter pudding
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Comments, questions and tips

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5th Feb, 2016
Just tried making it with creme fraiche and what a horrible curdled mess. Off to the shop's for some cream... thankfully I hadn't added it to the eggs yet.
24th May, 2015
I have never seen such misinformation and deception. Do not cut down on eggs - we are being encouraged to eat more. They are very good for you and help reduce cholesterol. Why use half fat milk and cream? The difference is negotiable and by reducing fat she is making it up with more sugars via sugar and calorie laden dried fruit . She should be advocating reducing sugars and not reducing fat which is far healthier that sugar. Big thumbs down.
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