This delicious classic Mauritian bake by Shelina Permalloo is sliced and eaten cold, and is thicker and more dense than a traditional bread and butter pudding.
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Preheat the oven to 180ºC, gas mark 4. Tear the bread into small chunks in a large mixing bowl and then add in all of the other ingredients. Thoroughly mix until very well combined. It will look lumpy- this is perfectly normal.
Lightly grease a 900g non-stick loaf tin and tip the mixture in. Spread it to the corners of the tin using the back of a metal spoon and flatten the top. Bake for 25-30 minutes, or until golden on the top and without any jiggle in the middle when the tin is gently shaken from side to side.
Remove from the oven and cool on a rack. Chill, still in the tin, until cold. Release the edges of the pudding with a knife if needed, then turn onto a board. Slice thickly.
Typical values per serving when made using specific products in recipe
Energy | 1,295kJ/ 311kcals |
|---|---|
Fat | 19g |
Saturated Fat | 13g |
Carbohydrates | 29g |
Sugars | 12g |
Fibre | 1.6g |
Protein | 5.2g |
Salt | 0.7g |
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