Clementine Pudding

This recipe is based the traditional Queen of Puddings with orange segments used instead of a meringue topping. The fruit can be varied throughout the year - summer berries as they arrive and frozen or dried fruit can also be used.

Serves 4

Ingredients

6 medium slices Brace's white or wholemeal bread, turned into fine breadcrumbs
2 eggs
Zest of 1 lemon
30g soft brown sugar
3 tablespoons
Greek yoghurt
50ml semi-skimmed milk
2 oranges, segmented
Icing sugar to finish
Low-fat Greek yoghurt to serve

Instructions

Preheat the oven to gas mark 5, 190c, 375f.
Place the breadcrumbs in a mixing bowl and add the lemon zest.
Beat the eggs, yoghurt, milk and sugar together; add to the breadcrumbs, mix well and spoon into four oven-proof pots such as ramekins.
Bake in the oven for ten minutes, remove and carefully arrange the orange segments on top.
Dust with a little icing sugar and return to the oven for a further 10 - 15 minutes, until slightly golden on top.
Serve warm with low-fat Greek yoghurt.