Bread and Butter Pudding Served with Clotted Cream and Compote of Apricots

Preparation info
    • Difficulty


Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


  • 5 thin slices of white bread
  • 65 g / oz butter


  1. At least 2 hours ahead, make the Compote of Apricots: bring 250 ml / 9 fl oz water to the boil and pour over the apricots in a heatproof bowl. Leave to stand for about 30 minutes. A