Christmas Brioche Puddings with Brandy Apricot Sauce

Serves 6, Prep 40 mins, Cook 35 mins

4 slices brioche-style fruit

bread (225g) 2 eggs, lightly beaten 1 cup milk ¹∕³ cup pure cream 2 tblsps caster sugar 2 tblsps fruit mince Double cream, to serve

BRANDY APRICOT SAUCE ½ cup apricot jam ½ cup orange juice 1 tblsp brandy

1 Grease a 6-hole silicone muffin pan (½-cup capacity). 2 Remove crusts from bread. Cut each slice into square quarters. 3 Whisk eggs, milk, cream, sugar and fruit mince in a large bowl until combined. Add bread. Mix well. Stand, covered, for 15 minutes. 4 Stir bread mixture. Cover. Stand for a further 15 minutes or until liquid is absorbed. 5 Place muffin pan in a large roasting pan. Divide mixture evenly among holes. Add enough boiling water to roasting pan to come half way up sides of pan. 6 Cook in a moderately slow oven (160C) for about 35 minutes, or until puddings are just set. Remove from oven. Carefully transfer muffin pan to a wire rack. Stand for 10 minutes before removing puddings. 7 Meanwhile, make sauce. Combine jam, juice and brandy in a small saucepan. Whisk over a medium heat until combined. Bring to boil. Gently boil, uncovered, stirring occasionally, for about 4 minutes, or until slightly thickened. Transfer to a jug. Cool sauce until warm. 8 Serve warm puddings with sauce and cream.

¼ cup lemon juice 1 clove garlic, crushed 2 tsps Dijon mustard 2 tblsps water Salt and pepper, to taste

1 For dressing, toss pepitas with cumin and 2 teaspoons of oil in a bowl. Spread over large oven tray lined with baking paper. 2 Cook in a moderate oven (180C), stirring halfway through, for about 10 minutes, or until toasted. Remove. Cool. Reserve ¼ cup for garnish. 3 Place remaining pepitas in a food processor with remaining oil, coriander, juice, garlic, mustard and water. Process until combined. Season. Transfer to a jug. 4 Remove seeds from pumpkin. Cut each half lengthways into four even wedges. 5 Combine oil and chilli in a small bowl. Brush over pumpkin wedges. Season with salt and pepper. Place on two oiled, large oven trays. 6 Cook in a hot oven (200C), swapping trays halfway through, for about 45 to 50 minutes or until pumpkin is tender. Remove. 7 Place pumpkin on a serving platter. Spoon over dressing. Sprinkle with reserved pepitas and coriander.