Hot Desserts Recipes - Bread and Butter Pudding

Ingredients

• 4 ready-to-eat dried apricots, finely chopped

• 15ml/1 tbsp raisins

• 30ml/2 tbsp sultanas

• 15ml/1 tbsp chopped mixed peel

• 1 French loaf (about 20g/7oz), thinly sliced

• 50g/2oz or 4 tbsp butter, melted

• 450ml/1/4 pint or 1 1/4 cups milk

• 150ml/1/4 pint or 2/3 cup double cream

• 115g/4oz or 1/2 cup caster sugar

• 3 eggs

• 2.5ml/1/2 tsp vanilla essence

• 30ml/2 tbsp whisky

FOR THE CREAM

• 150ml/1/4 pint or 2/3 cup double cream

• 30ml/2 tbsp Greek-style yogurt

• 15-30ml/1-2 tbsp whisky

• 15g/1/2oz or 1 tbsp caster sugar

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Method:

1. Preheat the oven to 180'C/350'F/Gas 4. Butter a deep 1.5litre/2 1/2 pint/6 1/4cup ovenproof dish. Mix together the dried fruits. Brush the bread on both sides with butter. Fill the dish with alternate layers of bread and dried fruit starting with fruit and finishing with bread. Heat the milk and cream in a saucepan until just boiling. Whisk together the sugar, eggs and vanilla essence.

2. Whisk the milk mixture into the eggs, then strain into the dish. Sprinkle the whisky over the top. Press the bread down, cover with foil and leave to stand for 20 minutes.

3. Place the dish in a roasting tin half filled with water and bake for 1 hour, or until the custard Is just set. Remove the foil and cook for 10 minutes more, until golden. Just before serving, heat all the cream ingredients in a small pan, stirring. Serve with the hot pudding.