Serves 12
175g dried apricots
175g raisins
zest and juice of 2 oranges
10 slices white bread
75g softened butter
600ml milk
6 eggs
100g caster sugar
2tsp vanilla essence
2tsp demerara sugar, for sprinkling
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 180, 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 1/2 the bread in a single layer in the base of a large roasting tin, scatter over 1/2 the soaked fruit. Repeat the layers. Pour over the milk and egg mixture and set aside to soak for 10 mins.
Stand the tin in the base of a large roasting tray, pour hot water from the kettle into the tray to come halfway up the outside of the pudding tin.
Sprinkle with sugar and bake for 35-40 mins or until golden and set in the centre. Serve warm.
175g dried apricots
175g raisins
zest and juice of 2 oranges
10 slices white bread
75g softened butter
600ml milk
6 eggs
100g caster sugar
2tsp vanilla essence
2tsp demerara sugar, for sprinkling
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 180, 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 1/2 the bread in a single layer in the base of a large roasting tin, scatter over 1/2 the soaked fruit. Repeat the layers. Pour over the milk and egg mixture and set aside to soak for 10 mins.
Stand the tin in the base of a large roasting tray, pour hot water from the kettle into the tray to come halfway up the outside of the pudding tin.
Sprinkle with sugar and bake for 35-40 mins or until golden and set in the centre. Serve warm.
No comments:
Post a Comment