Bread and Butter Pudding Served with Clotted Cream and Compote of Apricots
From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream.
Ingredients
- 9 oz. dried apricots
- <sup>1</sup>⁄<sub>2</sub> pod vanilla
- Zest of 1/2 orange
- <sup>1</sup>⁄<sub>2</sub> stick cinnamon
- 5 slices white bread (sliced thin), cut on a diagonal
- 2 <sup>1</sup>⁄<sub>2</sub> oz. (5 tbsp.) butter, softened
- 3 <sup>1</sup>⁄<sub>2</sub> oz. (2⁄3 cup) sultanas (golden raisins)
- 8 oz. (1 cup) cream
- 8 oz. (1 cup) milk
- 3 eggs
- 2 oz. (1⁄4 cup) sugar
- 1 pod vanilla
- 1 oz. (2 tbsp.) icing sugar (confectioners' sugar)
- 1 oz. (2 tbsp.) apricot jam
- 7 oz. clotted cream
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