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Baking and Desserts

French Bread & Honey Pudding

Ingredients serves 4
Suggested Honey:FRENCH SUNFLOWER

• 600ml (1 pint) semi-skimmed milk
• 1 vanilla pod, split
• 4 eggs
• 25g (1oz) caster sugar
• 25g (1oz) unsalted butter, softened
• 16 slices French bread
• 50g (2oz) Rowse set honey
• 50g (2oz) ready-to-eat dried apricots, chopped
• 50g (2oz) sultanas
• 50g (2oz) pecan nuts, roughly chopped
• 5ml (1 tsp) grated nutmeg

Method

1

Place the milk and vanilla in a saucepan and bring to the boil. Leave to stand for 10 minutes. Beat the eggs and sugar together, strain on the hot milk and whisk together. Thinly butter the bread slices and spread with honey.

2

Mix together the apricots, sultanas and pecan nuts and sprinkle half over the base of a 1.4l (2 pint) shallow dish. Arrange the bread slices in the dish, slightly overlapping. Sprinkle with the remaining fruit and nut mix and strain the custard over the bread. Dust with nutmeg and leave to stand for 15 minutes.

3

Preheat the oven to 180°C/350°F/Gas 4. Place the pudding in a shallow roasting tin adding sufficient boiling water to reach halfway up the sides of the dish. Bake for 40-45 minute, until set and golden.