Apricot Bread and Butter Pudding
Apricot Bread and Butter Pudding is a slight variation of the everyday old favourite – served hot or warm from the dish. The apricots add a welcome tang.
Ingredients
- 175 g (6 oz) dried apricots
- 75 g (3 oz) sultanas
- 450 g (1 lb) medium-sliced white bread, lightly buttered
- ½ tsp nutmeg (or powdered cinnamon) grated
- 225 ml (8fl oz) milk
- 225 ml (8fl oz) single cream
- 175 g (6 oz) caster sugar
- ½ tsp vanilla essence
- 3 large eggs lightly beaten
- 2 tsp lemon juice
Instructions
- Soak the apricots in mineral water overnight.
- Preheat the oven to 180°C (350°F).
- Butter a 1½ litre souffle dish.
- Soak the sultanas in hot water for 10 minutes, then drain and mix with ⅓ of the apricots. Reserve the rest of the apricots and their soaking liquid for the sauce.
- Remove the crusts from the bread and cut into triangles.
- Line the sides of the souffle dish with the bread, buttered side up, and layer the remaining bread in the dish with the sultanas, apricots, and a sprinkling of nutmeg or cinnamon.
- In a saucepan, heat the milk, cream, and ⅔ (4oz) of the caster sugar to boiling point. Remove from the heat, add a few drops of vanilla (½ tsp), and stir in the beaten eggs.
- Pour the milk mixture over the bread and let it soak for a few minutes.
- Cover the dish with foil and place it in a large, deep roasting tin. Pour boiling water around the dish so that it comes halfway up the sides.
- Bake for 50 minutes or until set and firm. Remove from the oven and allow to cool slightly before turning out onto a serving dish.
- To make the sauce, place the remaining apricots and their soaking liquid into a saucepan and simmer for around 15 minutes. Add the remaining sugar and lemon juice, and stir until dissolved. Blend the mixture in a liquidizer until smooth.
- Serve the pudding with some fruit sauce.
Notes
Recipe Notes:
- Cooking Tips: For perfect bread and butter pudding, avoid stale, heavy, or seeded bread. Opt for plain white bread, sweetbreads, or soft rolls and buns
- Serving:
- Standard choices: Custard, traditional British fruit syrup, vanilla ice cream.
- Non-Standard: Peanut butter and banana, acai or blackberry coulis, Greek yogurt with strawberries and chia seeds, chocolate pudding with toasted hazelnuts, lemon or apple curd, whipped cream.
- Storing: To store bread and butter pudding, cool completely, refrigerate in an airtight container for up to 3 days, or freeze wrapped tightly for 1-2 months. Reheat before serving.
- Apricots: Use dried or fresh apricots or omit them.
- Sultanas: Substitute with any dried fruit, such as cranberries.
- Bread: Use lightly buttered medium-sliced white bread or soft sliced bread.
- Spices & Flavourings: Use ground nutmeg, cinnamon, vanilla extract, and fresh lemon juice.
- Dairy: Use milk and single cream; for dairy-free, use soya or oat milk.
- Sugar: Use caster sugar or normal sugar.
- Eggs: Use 3 large eggs, lightly beaten.