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Nutty Pudding

Whip up this delicious variation on bread and butter pudding up from the contents of the major supermarket $80 box deliveries.



200 grams tinned fruit
50 grams crushed nuts
1 tablespoon vanilla extract
vanilla pod (halved)
200 ml whole milk of your choice
1/2 teaspoon allspice mix
1/2 citrus fruit zest
75 grams spread of your choice
8 slices slightly stale wholemeal bread or fruit bread
3 free range eggs
2 tablespoons sugar or maple syrup or (1 tablespoon of stevia)
100 ml cream or coconut cream

Nutty Pudding Directions

Heat the oven to 180C

Gently simmer milk in a small pan add vanilla extract and citrus zest and leave to cool

Thinly butter slices of bread on both sides and cut into quarters

Mash the fruit in a separate bowl

Lay the bread out in the base of the oven dish and add the layer of fruit and crushed nuts

Overlap the rest of the bread slices until all slices are used

Whip the eggs together with your sugar or sugar substitute add the milk, vanilla and citrus liquid and add cream, whip together until well blended, taste to ensure it is to your desired sweetness

Pour over the pudding and leave soak in to 20 minutes

Sprinkle the top with all spice

Place the oven dish into a roasting tin and fill the roasting tin with water to half way up the side of the pudding dish

Cook for 30-40 minutes until pudding is moist but firm

Let stand for 5 minutes and serve with vanilla ice cream or yoghurt


Recipe notes

Content of boxes may not contain exact ingredients.

Nutrition facts


Per Serving

Fibers (g): 5g

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