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Bread and Butter Pudding W/Clotted Cream & Apricot Compote

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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. posting for ZWT prep time includes 30 mins stand time for apricot compote”
READY IN:
1hr 30mins
SERVES:
4-6
YIELD:
6
UNITS:
US

Ingredients Nutrition

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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