Everyday and Sunday by Riverford Farm

Author:Riverford Farm
Language: eng
Format: epub
Publisher: HarperCollins Publishers

Apricot Brioche Pudding

Based on a Chez Panisse recipe, this is a great take on a classic bread and butter pudding. It can be made with fresh apricots only in the summer – we import ours from France whose Orange Red and Bergeron varieties are particularly good – but in the winter you can use dried. For the best flavour, combine the two. The caramelised base is the best bit.

Serves 8–10

125g dried apricots

450g caster sugar

250g fresh apricots, halved and pitted

7 egg yolks

500ml milk

250ml double cream

250g tub crème fraîche

finely grated zest of 1 orange

few drops of vanilla extract

few drops of almond extract

grated nutmeg

1 tablespoon ground almonds

2 tablespoons apricot brandy

500g brioche, cut into 2cm chunks

Preheat the oven to 160°C/Gas Mark 3.

Cut the dried apricots into very thin slices and simmer in 250ml water and 100g of the sugar for 10 minutes. Add the fresh apricots and simmer for 5 more minutes. Drain the fruit, then return the cooking liquor to the pan with 250g more sugar and 125ml more water. Boil the liquid until it caramelises slightly to a light brown colour, then pour into a 2-litre shallow pudding dish.

Whisk the egg yolks and add the rest of the ingredients except the remaining sugar and the brioche. Mix well. Gently stir in the apricots and brioche pieces. Transfer to the pudding dish. Sprinkle with the remaining sugar. Place the pudding dish in a deep roasting tray and pour in enough water to come halfway up the sides of the dish. Cook in the oven for about 45 minutes until golden and lightly set.

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