Bread and Butter Pudding W/Clotted Cream & Apricot Compote |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Clotted cream is essential for this recipe, From A Year in the Kitchen of Lanshire's Star Chef (Fourth Estate, 1998), by Matthew Fort. Ingredients:
9 ounces dried apricots |
1/2 vanilla pod |
1/2 orange, zest of |
1/2 cinnamon stick |
5 thin slices white bread, cut on a diagonal |
5 tablespoons butter, softened |
cup sultana (golden raisins) |
8 fluid ounces cream |
8 fluid ounces milk |
3 eggs |
2 ounces or 1/4 cup sugar |
1 vanilla pod |
2 tablespoons icing sugar (confectioners' sugar) |
2 tablespoons apricot jam |
7 fluid ounces clotted cream |
Directions:
1. At least 2 hours ahead, make the compote of apricots: Bring 9 fl.oz. (about 1 cup) water to the boil and pour over the apricots in a heat-proof bowl. Leave to stand for about 30 minutes. Add the remaining ingredients, pour into a pan and bring to the boil. Simmer for about 10 minutes. Leave to cool and remove the vanilla and cinnamon.
2. Preheat the oven to 375°. Butter the bread and remove the crusts. Place one layer of bread on the base of a 10 × 6 × 2 1/2 rectangular earthenware dish and cover with a layer of sultanas. Place the rest of the bread on top.
3. Mix the cream, milk, eggs, and sugar, and pass through a sieve. Slice the vanilla pod down the centre and scrape out the seeds. Add to the custard mixture and pour over the bread. Allow to soak for 5 minutes.
4. Place the dish in a bain-marie and cook in the oven for about 30 minutes. Remove and allow to cool for about 15 minutes.
5. Preheat a hot grill (broiler). Dust the pudding with icing sugar and glaze under the grill until golden (if it starts to soufflé, remove from the grill and let it cool a little longer before repeating the glazing process).
6. Spread the top with the apricot jam and serve cut into wedges, with a quenelle (three-sided oval) of clotted cream (mold it with 2 tablespoons) and the compote of apricots. Spoon some English custard (crème anglaise) around the plate, if you like.
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