NZ House & Garden - - EXTRA HELPING -

Car­damom works its magic with apri­cots in this di­vine and creamy bread-and­but­ter pud­ding. 10 fat green car­damom pods 300ml cream 200ml milk 100g sugar (caster or gran­u­lated), plus

1 ta­ble­spoon ex­tra for sprin­kling 3 eggs, beaten 1 tea­spoon vanilla ex­tract 50g dried apri­cots, chopped About 50ml boil­ing wa­ter 6 slices white bread, crusts re­moved (slightly

stale if pos­si­ble) 30g but­ter, soft­ened Peel car­damom pods to ex­tract the black seeds. Place seeds in a mor­tar and pes­tle and crush; you should have ½-¾ tea­spoon.

Place crushed car­damom seeds in a saucepan with the cream, milk and 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, then pour it onto the beaten eggs and vanilla ex­tract, whisk­ing all the time.

Next, place the chopped apri­cots in a cup or heat­proof bowl and cover with boil­ing wa­ter. Set the apri­cots aside to plump up while you but­ter the bread.

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 pie dish, but­tered side up, then scat­ter the plumped apri­cots over the bread. Ar­range the re­main­ing tri­an­gles in a chevron de­sign over the apri­cots. Add the cream and egg mix­ture then sprin­kle with 1 ta­ble­spoon sugar and set aside for 1 hour if pos­si­ble (or overnight).

Heat oven to 180°C and place a roast­ing tin half full with boil­ing wa­ter in the mid­dle of the oven. Place the pie dish in the roast­ing tin and cook for 1 hour or un­til the pud­ding is golden and puffed. Al­low to cool slightly be­fore serv­ing with softly whipped cream. Serves 4

This is an edited ex­tract from Recipes From My Mother by Rachel Allen, pub­lished by Harper­Collins, $45.

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