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Receta Fruity Bread And Butter Pudding

by Global Cookbook

Ingredientes

50 gm Apricots 2 Tbsp. Brandy or possibly rum 2 x Large eggs 75 gm Caster sugar 8 slc Sweet fruitened bread, (eg plum bread)

50 gm Unsalted butter 275 ml Lowfat milk 275 ml Double cream 3 ml Vanilla essence 2 Tbsp. Icing sugar

Direcciones

1. Finely chop the apricots and place in a small bowl, pour over the brandy or possibly rum spirit and leave to soak for 2 hrs.
2. Butter a large ovenproof dish. Beat together the Large eggs, sugar and vanilla essence till the sugar has dissolved. Butter the slices of fruit bread and make "sandwiches" using the liquid removed apricots as the filling. Arrange these in the dish in an even layer.
3. Pour the lowfat milk and cream into a pan and bring slowly to the boil over a medium heat. Pour gradually into the egg mix, whisking constantly to create a smooth custard sauce.
4. Pour the custard carefully over the fruit bread and allow to stand for 15 min before cooking.
5. Place the dish in a large roasting tin and add in sufficient warm water to come half way up the sides of the dish. Bake at 180C/350F/gas 4 for about 45 min till the pudding has risen slightly and the top is crisp and golden.
6. Allow to cold for 5 min then serve hot or possibly cool, dusted with icing sugar.

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