December 2017 - Bread and Butter Pudding

Serves 8


100g dried apricots

50g raisins

3 tbsp apricot brandy

2 tbsp golden caster sugar

250mls Church Farm Whole Milk

3 free range eggs

1 tbsp vanilla essence

2 tbsp double cream

30g softened butter

8 medium slices white bread

2 tbsp apricot conserve

Icing sugar to dust



  1. Put raisins and apricots in small bowl and cover with brandy. Leave to soak.

  2. Butter the bread on one side only, spread with apricot conserve. Cut each slice into triangular quarters.

  3. Lay bread triangles in bottom of lightly greased, oven proof dish – jam side up.

  4. Scatter with apricots and raisins and repeat dried fruit and bread layers, ending with bread triangles neatly arranged on top. Pour over any unsoaked brandy.

  5. Lightly whisk together eggs, milk, cream and vanilla essence.

  6. Pour over the bread, lightly pressing the bread down. Leave to soak for 15mins. Sprinkle over sugar.

  7. Cook at 170 degrees for 35 - 40 minutes until set and golden.

  8. Rest for 3 minutes and dust lightly with icing sugar before serving with double cream or vanilla ice-cream.