Pudding made with the corners of toast is a good choice for breakfast or afternoon tea. There’s also half an apple in it, so the pudding will be crisp and not greasy, and the apples can be replaced with any fruit you like.
How to make the toast pudding
Cut the toast into small pieces and the apple into small pieces.
Put the milk, sugar and butter into a large bowl.
Heat the large bowl in the microwave for 90 seconds. Melt the sugar and butter. Beat well with an egg whisk. The whisk should be fine for about 3 minutes so you don’t have to sift.
Place the toast and apple slices in a baking bowl, top with raisins, then pour the liquid evenly over the bread.
Preheat the oven to 200 degrees. Place the baking bowl on the lower and middle level. Cook it to 175 degrees for 35 minutes.
This toast is a toaster version, larger than the 450g model.
The purpose of putting milk and butter in the microwave is to melt the sugar and butter.
I’m going to beat the pudding mixture for about 3 minutes and it’s going to be very fine, so you don’t have to sift it.
How To Make The Toast Pudding
- Egg beater
- roasted bowl
- the oven
- Tin foil
- 2 g toast
- 2 g Egg
- Half a Apple
- 200 ml Milk
- 20 g Raisins
- 15 g Sugar
- 12 g Butter