Apricot and Prune Bread and Butter Pudding

INGREDIENTS

  • 120g Dried Apricots
  • good
  • 3 tbspn Butter
  • 220g Prune
  • 900ml Milk
  • 600ml Cream
  • 8 Egg
  • 125g Caster sugar
  • 1 Vanilla bean
Print Recipe

Reconstitute the apricots in the Verjuice overnight, or cheat and use the microwave on defrost for a few minutes. Meanwhile, remove the crusts from the bread, butter it and then grill on both sides until golden. Butter a 22 centimetre ovenproof dish (I use one that is 7.5cm deep) and arrange the bread slices over the base. Drain the apricots and sprinkle them over the bread with the prunes.

Preheat the oven to 200°C.

Bring the milk and cream to a simmer in a saucepan, then remove from the heat. Beat the eggs and caster sugar in a large bowl, then scrape the seeds from the vanilla bean into the egg mixture. Stir the hot milk and cream into egg mixture, then pour this carefully over the bread.

Stand the dish in a larger baking dish and pour in hot water to come two-thirds of the way up the sides. Bake for about 30 minutes until set, then allow to cool in the water bath.