Apricot and orange pudding
Ingredients
- 175g dried apricots
-
175g raisins
-
zest and juice of 2 oranges
-
10 slices medium sliced fibre enriched white bread
-
75g softened butter
-
600ml milk
-
6 medium British Lion eggs
-
100g caster sugar
-
2 tsp vanilla essence
-
2 tsp demerara sugar to sprinke on top
Preparation time: 15 mins, cooking time: 35 mins, serves: 12.
Apricot and orange pudding
Method
- Place the apricots and raisins in a bowl with the orange zest and juice. Leave to soak for at least 1 hour.
- Preheat the oven to 180C/350F/Gas Mark 4.
- Fill and boil a kettle of water.
- Spread the bread with the butter then remove and discard the crusts.
- Beat the milk, eggs, sugar and vanilla together.
- 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. Pour over the milk and egg mixture and set aside to soak for 10 minutes if time allows.
- 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.
- 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.