- 50g dried apricots, chopped
- 25g raisins
- 2 tbsp brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tsp golden caster sugar
- 2 tsp custard powder
- 350ml semi-skimmed milk
- ½ vanilla pod, split
- zest 1 small lemon, pared off in strips with a veg peeler
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 tbsp half-fat crème fraîche
- 25g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 medium slices good white bread, crusts left on, such as sliced from a small white farmhouse loaf
- 1 tbsp apricot conserve or jam
- ¼ tsp icing sugar, for sifting
Put the apricots and raisins in a small dish, pour over the brandy and leave to soak, stirring occasionally. Meanwhile, beat the egg and sugar together in a medium bowl, then whisk in the custard powder with a balloon whisk until smooth. Warm the milk in a small non-stick saucepan; then, when it’s just coming up to a boil, remove from the heat and slowly stir into the egg mixture. Scrape in the vanilla seeds, drop in the pared lemon zest and vanilla pod and set aside to cool and infuse for 30 mins.
Whisk the crème fraîche into the cooled milk. Strain this custard through a sieve into a jug. Using ¼ tsp butter from the 25g, very lightly butter a shallow ovenproof dish, about 20 x 25 x 4.5cm.
Butter the bread on one side only with the rest of the butter, then spread over the conserve or jam. Cut each slice into 4 triangles, then lay half the triangles, jam side up, in the dish. Scatter over half the apricots and raisins, then lay the rest of the bread over the top, again jam side up. Scatter over the rest of the dried fruit and any unsoaked brandy, then pour half the custard over the bread. Leave to soak for 15 mins. Heat oven to 180C/160C fan/gas 4.
Sit the dish in a roasting tin. Pour the rest of the custard over the bread, press the bread lightly into the custard then half fill the roasting tin with hot water. Bake for 20 mins, then raise the heat to 190C/170C fan/gas 5 and bake for a further 5-10 mins until the bread on top is crisp and golden. Remove and let the pudding sit for 2-3 mins. Sift over the icing sugar and serve warm.