Apricot and Fudge Bread and Butter Pudding

Apricot and Fudge Bread and Butter Pudding

Normal


When we are lucky we get brought some amazing cakes to our surgery. Rose one of our receptionists has kindly offered to provide a few of her classic recipes. This one is amazing!

Ingredients

170g unsoaked apricots
200g fudge
1 1/2 pints (840ml) of custard
310g brioche
85g butter
grated rind of one orange
1 pint (560ml) of full fat milk
Caster sugar

Method

Roughly chop the fudge
Chop apricots and mix with orange rind
Stir custard and milk together
Cut bread into quarters – spread with butter
Grease a dish – size dependent on whether you want 2 or 3 layers
Start with layer of custard
Then bread sprinkled with fudge and apricots
Then custard, then bread
Finishing with a layer of custard

Leave to soak for one hour
Dust heavily with caster sugar

Bake at 180 °C for 60 mins (check at 40mins if browning too quickly cover with foil)

Allow to stand for 10 mins before serving

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Posted in Normal, Recipes

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