Raspberry and apricot bread puddings

Raspberry and apricot bread puddings

By
From
A Year In My Kitchen
Serves
8

I must confess that I love bread and butter pudding. There is something so comforting about the soft, velvety taste of homemade custard laced with specks of vanilla, contrasting with the sugary crunch of the golden bread topping. Here, apricots and raspberries lend a slightly lemony, not too sweet, summery taste that makes the pudding feel a touch less indulgent… than in fact it probably is!

Ingredients

Quantity Ingredient
small knob unsalted butter
8 fresh apricots
70g caster sugar
1 1/2 tablespoons caster sugar
1 tablespoon apricot liqueur
4 organic free-range eggs
1 teaspoon vanilla extract
300ml double cream
300ml whole milk
8 thin slices white bread, crusts removed
150g raspberries
icing sugar, to dust
pouring cream, to serve

Method

  1. Preheat the oven to 150°C. Lightly grease 8 little individual pudding bowls with butter. Halve the apricots, remove the stones and chop the flesh into small cubes. Place in a bowl and sprinkle with the 1 1/2 tbsp sugar. Drizzle over the liqueur and leave to macerate while you make the custard base.
  2. Put the 70g sugar and eggs in a bowl along with the vanilla extract and whisk together until pale and creamy. Add the cream and milk, stir to combine and pass through a fine sieve into a jug.
  3. Layer the bread slices with the raspberries and macerated apricots in the pudding moulds, trimming the bread to fit as necessary. Pour over the custard and leave to stand for 15 minutes.
  4. Stand the pudding bowls in a large baking dish and pour in enough water to come halfway up the sides of the moulds. Carefully place in the oven and bake for 30 minutes.
  5. Serve the puddings warm or, better still, at room temperature. To unmould, run a knife around the inside of the bowls and turn out the puddings on to plates. Dust with icing sugar just before serving. Pass around a jug of cream.
Tags:
seasonal
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