I was introduced to this twist on a traditional bread and butter pudding at a lunch stop on one of our Thursday rides and after some research and a bit of tweaking came up with this recipe, serves 3 – 4 ( or two good servings for a hungry cyclist )
- 6 slices white bread
- 225g luxury mincemeat
- 25g caster sugar
- 25g dried apricots
- 1/2 eating apple
- 1 desert spoon brandy
- 2 medium eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 150ml double cream
- 75ml milk
- 1 desert spoon Demerara sugar
- Cut the apricots into small pieces and soak in the brandy.
- Butter the bread and make sandwiches using the mincemeat, trim off the crusts and cut diagonally into four. Using a 200mm dia Pyrex ovenproof dish arrange so the triangular sandwiches overlap each other.
- Beat together eggs, caster sugar, vanilla extract, cream and stir in the milk.
- Dice the apple and scatter with the apricots over the bread, sprinkle the cinnamon over the fruit.
- Pour the cream mixture over the pudding making sure all the bread is coated. Leave for 30 minutes to allow the bread to absorb the liquid.
- sprinkle the Demerara sugar over the pudding, place in a preheated oven Gas mark 4 / 180C / 160C fan for about 35 minutes.