Brioche & Apricot Bead and Butter Pudding

This recipe is a bit like bread and butter pudding, but is more fruity and rich. It’s very easy to make too. You can use other tinned fruit, such as pears or peaches.

SERVES 6-8

INGREDIENTS:

• 1 egg
• 2 tablespoons caster sugar
• 250g (9 oz) tub mascarpone cheese
• about 225g (8 oz) brioche slices, about  1 cm ( ½  inch) thick, taken from a brioche loaf
• 2 x 400g (14 oz) cans apricot halves, drained
• about 4 tablespoons demerara sugar

METHOD:

1. Pre-heat oven 180C/160Fan/Gas 4
2. Lightly grease a shallow ovenproof, sided dish (roughly 11 inches diameter).
3. Lightly whisk the egg and caster sugar together in a bowl. Add the mascarpone and whisk again until smooth and there are no lumps.
4. Arrange the brioche slices in a single layer on the greased ovenproof dish to completely cover the base. Trim the brioche slices as necessary to fit. Spread the mascarpone mixture over the brioche slices to about 1 cm (½ inch) away from the edge.
5. Arrange the apricot halves neatly in a spiral over the mascarpone right to the edge of the brioche. Sprinkle the demerara sugar over the apricots. Bake in pre-heated oven for about 30 –35 mins until the custard is set and golden.
6. Serve with crème fraiche and dust with icing sugar.