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Ingredients
- 50 gm Apricots
- 2 Tbsp. Brandy or possibly rum
- 2 x Large eggs
- 75 gm Caster sugar
- 8 slc Sweet fruitened bread, (eg plum bread)
- 50 gm Unsalted butter
- 275 ml Lowfat milk
- 275 ml Double cream
- 3 ml Vanilla essence
- 2 Tbsp. Icing sugar
Directions
- Finely chop the apricots and place in a small bowl, pour over the brandy or possibly rum spirit and leave to soak for 2 hrs.
- Butter a large ovenproof dish. Beat together the Large eggs, sugar and vanilla essence till the sugar has dissolved. Butter the slices of fruit bread and make "sandwiches" using the liquid removed apricots as the filling. Arrange these in the dish in an even layer.
- Pour the lowfat milk and cream into a pan and bring slowly to the boil over a medium heat. Pour gradually into the egg mix, whisking constantly to create a smooth custard sauce.
- Pour the custard carefully over the fruit bread and allow to stand for 15 min before cooking.
- Place the dish in a large roasting tin and add in sufficient warm water to come half way up the sides of the dish. Bake at 180C/350F/gas 4 for about 45 min till the pudding has risen slightly and the top is crisp and golden.
- Allow to cold for 5 min then serve hot or possibly cool, dusted with icing sugar.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 817g | |
| Calories 1369 | |
| Calories from Fat 954 | 70% |
| Total Fat 108.28g | 135% |
| Saturated Fat 64.24g | 257% |
| Trans Fat 0.0g | |
| Cholesterol 723mg | 241% |
| Sodium 475mg | 20% |
| Potassium 1074mg | 31% |
| Total Carbs 55.57g | 15% |
| Dietary Fiber 1.4g | 5% |
| Sugars 28.19g | 19% |
| Protein 32.9g | 53% |
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