APRI­COT AND CAR­DAMOM BREAD AND BUT­TER PUD­DING

Irish Daily Mail - YOU - - FOOD MOTHER’S PRIDE -

SERVES 4 10 fat green car­damom pods, peeled and crushed to give ¾ tsp 350ml (12fl oz) reg­u­lar or dou­ble cream, plus ex­tra to serve, if wished 150ml (5fl oz) milk 100g (3½ oz) sugar (caster or gran­u­lated), plus 1 tbsp

3 eggs, beaten 1 tsp vanilla ex­tract 50g (2oz) dried apri­cots, chopped 50ml (2fl oz) boil­ing wa­ter 6 slices of white bread, crusts re­moved (slightly stale if pos­si­ble) 30g (1¼ oz) soft but­ter 1 Place the crushed car­damom seeds in a saucepan with the cream, milk and 100g of sugar. Stir over a high heat as it comes up to the boil and make sure the sugar dis­solves. Once it comes to boil­ing point, turn off the heat and set aside for 2 min­utes. Put the beaten eggs and vanilla ex­tract in a bowl, then pour over the cream mix­ture, whisk­ing all the time. 2 Next, place the chopped apri­cots in a cup or heat­proof bowl and pour the boil­ing wa­ter over them. Set the apri­cots aside to plump up while you but­ter the bread. 3 Lay the bread out on your work­top and but­ter it with the soft but­ter. Cut the slices into 12 tri­an­gles. Lay 6 tri­an­gles of bread in the bot­tom of a 1 litre (1¾ pint) pie dish, but­tered-side up. Drain the plumped apri­cots then scat­ter them over the bread. Ar­range the re­main­ing tri­an­gles in a chevron de­sign over the apri­cots. Add the cream and egg mix­ture, then sprin­kle with the 1 ta­ble­spoon sugar and set aside for 1 hour if pos­si­ble (or overnight). 4 Pre­heat the oven to 180C (350F/gas 4) and place a bain marie of steaming wa­ter in the mid­dle of the oven (a roast­ing tin half full with boil­ing wa­ter). Place the pie dish in the tin and cook for 1 hour or un­til golden and puffed. Al­low to cool slightly, then serve with softly whipped cream.

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