APRICOT & ORANGE BREAD & BUTTER PUDDING

Preparation

Zest and juice the oranges.

Method

1. 1 Place the apricots and raisins in a bowl with the orange zest and juice. Leave to soak for at least 1 hour.
2. 2 Preheat the oven to 180C/350F/Gas Mark 4.
3. 3 Fill and boil a kettle of water.
4. 4 Spread the bread with the butter then remove and discard the crusts.
5. 5 Beat the milk, eggs, sugar and vanilla together.
6. 6 Arrange half the bread in a single layer in the base of a large roasting tin, scatter over half the soaked fruit. Repeat with the remaining bread and fruit.
7. 7 Pour over the milk and egg mixture and set aside to soak for 10 minutes if time allows. Sprinkle demerara sugar on top.
8. 8 Stand the tin in the base of a large roasting tray, pour hot water from the kettle into the tray to come half way up the outside of the pudding tin.
9. 9 Bake for 35-40 minutes or until the top is golden and the pudding set in the centre. Cover with foil if the top is becoming too brown. Serve warm.