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