APRICOT& CARDAMOM BREAD& BUTTER PUDDING
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.