Christmas Pudding

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4 eggs

500g Molenberg Original Toast

75g butter

100g Christmas pudding

2 tablespoons of coconut sugar

400ml double cream

300ml whole milk

1 teaspoons of vanilla extract

1/4 cup of currants



  1. Preheat the oven to 180 degrees
  2. Cut Molenberg Original Toast slices into triangles. Butter each one and layer a buttered ovenproof dish.
  3. Crumble the Christmas pudding throughout.
  4. Whisk the eggs with the coconut sugar, cream, milk and the vanilla extract in a bowl.
  5. Pour the egg mixture evenly over the Molenberg.
  6. Sprinkle a little extra coconut sugar on top to crispin up and some currants.
  7. Sit the dish in a roasting tin and pour enough hot water into the tin to reach halfway up the dish.
  8. Bake for 25-30 minutes until the custard is just set around the edges and the pudding is golden.
  9. Serve with cream and enjoy!