Apricot Bread and Butter Pudding | British Foodie
Apricot Bread and Butter Pudding is a slight variation of the everyday old favourite – served hot or warm from the dish. The apricots add a welcome tang.
Ingredients
- 175 g (6 oz) dried apricots
- 75 g (3 oz) sultanas
- 450 g (1 lb) medium-sliced white bread, lightly buttered
- ½ tsp nutmeg (or powdered cinnamon) (grated)
- 225 ml (8fl oz) milk
- 225 ml (8fl oz) single cream
- 175 g (6 oz) caster sugar
- ½ tsp vanilla essence
- 3 large eggs (lightly beaten)
- 2 tsp lemon juice
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