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Recipe: Bread And Butter Pudding Served With Clotted Cream And Compote Of Apricots
Similar Categories: Bread, Butter, Pudding, Served, Clotted, Cream, Compote, Apricots
Serving Size : 4
FOR THE COMPOTE OF APRICOTS:
9 ounces dried apricots
1/2 vanilla pod
zest of 1/2 orange
1/2 cinnamon stick
FOR THE PUDDING:
5 thin slices white bread -- (cut on a diagonal)
2 1/4 ounces butter -- (5 tablespoons) (softened)
3 1/2 ounces sultanas (golden raisins) -- (2/3 cup)
8 fluid ounces cream -- (1 cup)
8 fluid ounces milk -- (1 cup)
3 eggs
2 ounces sugar -- (1/4 cup)
1 vanilla pod
1 ounce icing sugar (confectioners' sugar) -- (2 tablespoons)
1 ounce apricot jam -- (2 tablespoons)
7 fluid ounces clotted cream
At least two hours ahead, make the compote of apricots: Bring 9 fluid
ounces (about 1 cup) water to the boil and pour over the apricots in a
heat-proof bowl. Leave to stand for about 30 minutes. Add the remaining
ingredients, pour into a pan and bring to the boil. Simmer for about 10
minutes. Leave to cool and remove the vanilla and cinnamon.
Preheat the oven to 375F. Butter the bread and remove the crusts. Place
one layer of bread on the base of a 10" x 6" x 2 1/2" rectangular
earthenware dish and cover with a layer of sultanas. Place the rest of the
bread on top.
Mix the cream, milk, eggs, and sugar, and pass through a sieve. Slice the
vanilla pod down the center and scrape out the seeds. Add to the custard
mixture and pour over the bread. Allow to soak for 5 minutes.
Place the dish in a bain-marie and cook in the oven for about 30 minutes.
Remove and allow to cool for about 15 minutes.
Preheat a hot grill (or broiler). Dust the pudding with icing sugar and
glaze under the grill until golden (if it starts to souffle, remove from
the
grill and let it cool a little longer before repeating the glazing process)
.
Spread the top with the apricot jam and serve cut into wedges, with a
quenelle of clotted cream (mold it with 2 tablespoons) and the compote of
apricots. Spoon some English custard (cr=E8me anglaise) around the plate (i
f
you like).
Serves 4 - 6.
FOR THE COMPOTE OF APRICOTS:
9 ounces dried apricots
1/2 vanilla pod
zest of 1/2 orange
1/2 cinnamon stick
FOR THE PUDDING:
5 thin slices white bread -- (cut on a diagonal)
2 1/4 ounces butter -- (5 tablespoons) (softened)
3 1/2 ounces sultanas (golden raisins) -- (2/3 cup)
8 fluid ounces cream -- (1 cup)
8 fluid ounces milk -- (1 cup)
3 eggs
2 ounces sugar -- (1/4 cup)
1 vanilla pod
1 ounce icing sugar (confectioners' sugar) -- (2 tablespoons)
1 ounce apricot jam -- (2 tablespoons)
7 fluid ounces clotted cream
At least two hours ahead, make the compote of apricots: Bring 9 fluid
ounces (about 1 cup) water to the boil and pour over the apricots in a
heat-proof bowl. Leave to stand for about 30 minutes. Add the remaining
ingredients, pour into a pan and bring to the boil. Simmer for about 10
minutes. Leave to cool and remove the vanilla and cinnamon.
Preheat the oven to 375F. Butter the bread and remove the crusts. Place
one layer of bread on the base of a 10" x 6" x 2 1/2" rectangular
earthenware dish and cover with a layer of sultanas. Place the rest of the
bread on top.
Mix the cream, milk, eggs, and sugar, and pass through a sieve. Slice the
vanilla pod down the center and scrape out the seeds. Add to the custard
mixture and pour over the bread. Allow to soak for 5 minutes.
Place the dish in a bain-marie and cook in the oven for about 30 minutes.
Remove and allow to cool for about 15 minutes.
Preheat a hot grill (or broiler). Dust the pudding with icing sugar and
glaze under the grill until golden (if it starts to souffle, remove from
the
grill and let it cool a little longer before repeating the glazing process)
.
Spread the top with the apricot jam and serve cut into wedges, with a
quenelle of clotted cream (mold it with 2 tablespoons) and the compote of
apricots. Spoon some English custard (cr=E8me anglaise) around the plate (i
f
you like).
Serves 4 - 6.
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