50 g Apricots
2 tb Brandy or rum
2 Eggs
75 g Caster sugar
8 sl Sweet fruitened bread; (eg
-plum bread)
50 g Unsalted butter
275 ml Milk
275 ml Double cream
3 ml Vanilla essence
2 tb Icing sugar
Finely chop the apricots and place in a small bowl, pour over the brandy or
rum spirit and leave to soak for 2 hours.
Butter a large ovenproof dish. Beat together the eggs, sugar and vanilla
essence until the sugar has dissolved. Butter the slices of fruit bread and
make “sandwiches” using the drained apricots as the filling. Arrange these
in the dish in an even layer.
Pour the milk and cream into a pan and bring slowly to the boil over a
medium heat. Pour gradually into the egg mixture, whisking constantly to
form a smooth custard sauce.
Pour the custard carefully over the fruit bread and allow to stand for 15
minutes before cooking.
Place the dish in a large roasting tin and add enough hot water to come
half way up the sides of the dish. Bake at 180C/350F/gas 4 for about 45
minutes until the pudding has risen slightly and the top is crisp and
golden brown.
Allow to cool for 5 minutes then serve warm or cold, dusted with icing
sugar.
Yields
1 servings
