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Recipe Apricot Bread and Butter Pudding

APRICOT BREAD AND BUTTER PUDDING

The Island Chef
A classic dessert with a little twist, the apricots and Calavdos add a further edge in taste for this pudding. A simple dessert to do and enjoy with a Sunday roast!
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Course Dessert

Ingredients
  

  • 5 g/3oz sultanas
  • 2 tbsp rum brandy or Calvados
  • 6 thin slices day-old white bread 1 side slice buttered and crusts removed
  • 40 g/1½oz caster sugar
  • ½ lemon grated rind only
  • 375 ml/12fl oz single cream or milk
  • 3 eggs
  • demerara sugar

Instructions
 

  • Soak the sultanas in the rum or brandy overnight.
  • Cut the buttered bread into triangles and arrange buttered side up in layers in a buttered 750ml/1½ pint ovenproof dish, sprinkling the layers with the sultanas, sugar and lemon rind.
  • Heat the cream or milk but do not allow to boil.
  • Whisk the eggs lightly and pour the cream or milk on them, stirring all the time.
  • Strain the mixture over the bread, sprinkle some demerara sugar on the top and let the pudding stand for 30 minutes.
  • Bake at 180C/350F/Gas 4 for 30-40 minutes, until the top is crisp and golden. Serve hot.

Notes

Serves 4
Preparation time – overnight
Cooking time – 30 minutes to 1 hour
Keyword Dessert
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