Graham Fox brings out a bit of bread and butter to finish off his meal in Derby
1. Preheat oven to 180°c.
2. Chop 60g apricots & mix with dried fruit, cut the buttered bread into smaller pieces and layer into ramekins, add layers of fruit sprinkling nutmeg between layers.
3. Put milk, cream, vanilla pod, vanilla essence and 60g caster sugar in pan and heat to just below boiling.
4. Add beaten eggs, stir and strain mixture, pour over each pudding to fill, leave to settle and top up if required. Cover with greased baking foil and put in roasting tin with hot water half way up the sides of the ramekins.
5. Bake for 45-50 minutes at 180°c, removing baking foil for the last 5 minutes to crisp on top.
6. To make the sauce, chop 90g apricots, add to 560ml of water with 30g of caster sugar, 2 teaspoons of lemon juice & 90g apricot jam, bring to the boil & simmer for 15 minutes. Liquidise and put into a jug.
7. Put dessertspoon of sauce on the plate at side of pudding and add a teaspoon of raspberry coulis and feather it with a toothpick or fork.
8. Serve with sauce in a jug.
This Recipe is from ‘Confident Cooking’ by Pru Leith.
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