Bread and Butter Pudding

Butter the slices of Soreen Original fruity Malt Loaf and layer in a greased dish. Alternate each layer with some chopped dates and grated orange rind for extra flavour. Cover with beaten egg and milk mixture. Cook on gas mark 4 for 45 minutes.

Sent in by A Hawken from Devon.

Malty Bread and Butter Pudding

Spread each slice of the Soreen Loaf with the butter and cut into triangles. Place half of the triangles in a lightly greased 2 pint shallow oven proof dish and sprinkle with the caster sugar. Add the remaining triangles. Beat together the cream and eggs and pour over the Soreen Loaf triangles. Sprinkle the nutmeg, brown sugar, orange and lemon zest into the dish. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 35 - 40 minutes until the pudding is set and the top is crisp and golden.
Sent in by N Wainwright from Cheshire

Malt Loaf Bread and Butter Pudding

Slice the Original Soreen Fruity Malt Loaf into 9-10 thin slices and spread thickly with butter. Whisk the milk/cream and eggs together. Place three slices of the Original Soreen Fruity Malt Loaf, butter side down in an oven proof dish. Sprinkle a third of the dried fruit on top and continue layering the slices and fruit in the dish. Strain the milk/cream and egg mixture over the top. Leave for 30 minutes, then bake for 30 minutes at 200°C (or until brown). Enjoy with custard, cream or ice cream!

Sent in by V Russell from Kent

Cinnamon and Banana Fruit Loaf Toasties


Take two slices of Soreen Lincolnshire Plum Fruit Loaf and spread them lightly with a low fat spread, then sprinkle them with a little cinnamon, and top both slices with sliced banana. Place under a grill for 3-5 minutes, the banana crisps and caramelises to make a low fat snack that's great for just before bed time!

Sent in by Rosie Groves from Dorset