2 oz. sultanas or golden raisins
2 oz. raisins
4 tablespoons strong tea
1 tablespoon brandy extract or flavoring
14 slices whole grain bread
3 oz. unsalted margarine, softened
4 eggs, plus 2 egg yolks
2 oz. confectioners' sugar
2 tsp. vanilla extract
2 1/2 cups non-fat milk
Pinch of ground nutmeg
2 tbsp. granulated sugar
4 1/2 oz. fresh raspberries
1 tsp. confectioners' sugar
Juice of 2 limes
Place the raisins and sultanas in a small non-metallic bowl and pour over the tea and the brandy extract. Cover with plastic wrap and let soak for at least 2 hours (overnight is best). Drain off any excess juices and reserve.
Spread the bread with the margarine. Remove the crusts and cut each slice into 4 triangles. Grease a 2 to 2 1/2 quart shallow oven proof dish with a little of the remaining margarine and arrange a layer of the bread triangles in the bottom of the dish, margarine-side up. Scatter over half of the soaked dried fruits and place another layer of the bread triangles on top, margarine side up (you should have used about two-thirds of them at this stage). Set the remainder aside. Scatter over the remaining soaked dried fruits and press down gently into the dish with a spatula.
Whisk together the eggs, egg yolks and the confectioners' sugar in a large pitcher. Add the vanilla extract and milk, whisking to combine. Pour two-thirds of this custard over the layered bread triangles and let stand for 45 minutes to 1 hour until the bread has soaked up all of the custard.
Preheat oven to 350 degrees F/180 degrees C.
Pour the remaining custard mixture over the soaked bread and margarine triangles. Arrange the rest of the bread triangles on top, margarine-side up. Press the slices down firmly with a spatula so that the custard comes half-way up the bread triangles. Sprinkle over the nutmeg and granulated sugar.
Place the dish into a roasting pan and pour warm water into the pan so that it comes three-quarters of the way up the dish. Bake for 35 to 40 minutes or until the custard has just set and the top is golden brown.
To Make the Sauce:
Place all the ingredients in a blender or food processor and process until smooth. Press through a fine sieve to remove the seeds. Refrigerate until ready to serve.
Drizzle raspberry sauce over the pudding and serve.
Makes 8 servings.
Per serving: 361 calories, 14g fat, 4g saturated fat, 49g carbohydrate, 0.47g sodium
Source: Healthy Eating for Diabetes, by Antony Worrall Thompson with Azmina Govindji RD.
Date: September 18, 2006