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Apricot and orange bread and butter pudding

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


Zest and juice the oranges.


  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.

4 Reviews

  • Janny G

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

  • Caroline

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

  • Javabean

    Tastes good!

  • Adele

    Delicious. Plenty of mixture to soak into bread. So easy to make. Will certainly be making it again.

  • Average per serving
  • Calories 840.0kCal
  • Fat28.4g
  • Saturated14.4g
  • Salt1.51g
  • Carbohydrates125.3
  • Sugar20.8g
  • Protein25.6g
  • Fibre7.5g