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:
- Pre-heat oven 180C/160Fan/Gas 4
- Lightly grease a shallow ovenproof, sided dish (roughly 11 inches diameter).
- Lightly whisk the egg and caster sugar together in a bowl. Add the mascarpone and whisk again until smooth and there are no lumps.
- 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.
- 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.
- Serve with crème fraiche and dust with icing sugar.
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