By Home cook Sharmini Jayawardena
6 slices of a combination of leftover white and mixed grain bread
8 tbsp full cream milk powder
1 ¾ cups water at room temperature
20 tbsp of brown or white sugar
1 lime grated for zest
1 handful of sultanas
1 tsp Ceylon cinnamon powder
A little coconut oil for greasing the dish or baking tin
Aluminum foil for covering the dish before steaming
1.Grease a 1.5 ltr baking pan or Pyrex dish with coconut oil.
2.Butter the 6 slices of bread on one side and cut them into small rectangles.
3.Add milk powder to a bowl and mix it in 1 ¾ cups of water.
4.Beat the eggs in a separate bowl and add the beaten eggs to the bowl of milk.
5.Add the sugar to the milk and mix well until the sugar is dissolved.
6.Add the cinnamon powder and grated zest to the milk and let it soak, mixing it well.
7.Strain the mixture through a sieve into a separate bowl.
8.Wash and cut the sultanas in half.
9.Line the first layer of bread in the Pyrex dish. Sprinkle a few of the sultanas over the layer of bread.
10.Pour the milk mixture over the bread a little at a time to soak the bread.
11.Keep adding each layer of bread then the sultanas and the milk until you have used up all the bread, the sultanas and the milk.
12.Let the ingredients soak until the bread is soft. Cover the pudding with aluminum foil.
13.Pour an adequate amount of water into a steamer and steam the pudding until it is well done for 40-50 minutes.
14.Make sure the water does not dry out. Keep pouring enough water to the steamer if necessary.
15.Keep the pudding in the steamer for a while and take it out.
17.Serve warm or cooled in the refrigerator.