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

Name: Bread and Butter Pudding Served with Clotted Cream and Compote of Apricots
Cuisine: United Kingdom
Ingredients: 225 ml / 8 fl oz milk; 25 g / 1 oz icing sugar; about 200 ml / 7 fl oz clotted cream; zest of ½ orange; ½ cinnamon stick; 250 g / 9 oz dried apricots; ½ vanilla pod; 3 eggs; 100 g / 3½ oz sultanas; 50 g / 2 oz sugar; 65 g / 2¼ oz butter; 225 ml / 8 fl oz cream; 50 g / 1 oz apricot jam; 5 thin slices of white bread; 1 vanilla pod

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

5 thin slices of white bread
65 g / 2¼ oz butter

Europe
United Kingdom
Dessert
Vegetarian
England

Method

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

Ingredients

Method

Photos