Apricot and Raspberry Bread Pudding (6)

A variation on summer pudding from Nigel Slater.

Apricot and Raspberry Bread Pudding (6)
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Apricot and Raspberry Bread Pudding (6)
Print Recipe
  1. Halve and stone the apricots, put them in a casserole or saucepan with the caster sugar, water and orange juice, and bring to the boil.
  2. Lower the heat and leave the apricots to simmer gently for 15 minutes or so till translucent and tender. Remove from the heat, stir in the rosewater or orange blossom water and set aside.
  3. Cut the bread into thick slices, about the same thickness you might for toast, then tear each slice into two or three pieces. Use two thirds of the bread to line the base and sides of a large serving bowl.
  4. Add the raspberries to the apricots then spoon the fruit into the bowl, soaking the bread with some of the syrup as you go. Place the reserved bread on top then spoon over any remaining syrup.
  5. Cover the pudding with kitchen film, place a board (or base of a cake tin) on top and a heavy weight, then refrigerate overnight.
  6. Serve the pudding straight from the bowl – this is softer than summer pudding and not something to turn out – with cream or creme fraiche and the shredded pistachios.
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