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APRICOT & ORANGE BREAD & BUTTER PUDDING

  • 5.0 Star
    rating
  • Timer Prep 70 min
    Cook 40 min
  • Chart 840.0 cal/
    serving
  • Chef hat Easy
    effort

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.

2 Reviews

  • Caroline

    Delicious! I added a little Grand Marnier to the orange juice when I soaked the dried fruit

  • Janny G

    This pudding is SO delicious! A nice change from regular B and B pud. The orange gives it a lovely lift.