400 g Soft White Farmhouse Loaf
1 stick (8 Tbsp) 115 g unsalted butter, melted
2 x 250 g ready to eat vanilla apricots (reserve 3 - 4 for decoration)
2 large Bramley apples, peeled, cored and diced
1/4 cup (50 g) 2 oz sugar
4 tbsp water
6 tbsp apricot glaze, warmed
1 stick (8 Tbsp) 115 g unsalted butter, melted
2 x 250 g ready to eat vanilla apricots (reserve 3 - 4 for decoration)
2 large Bramley apples, peeled, cored and diced
1/4 cup (50 g) 2 oz sugar
4 tbsp water
6 tbsp apricot glaze, warmed
for the sauce
425 g ready to serve custard, heated thoroughly
2/3 cup (150 ml) 1/4 pt Greek natural yogurt
2/3 cup (150 ml) 1/4 pt Greek natural yogurt
accompaniments
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method
1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
2. Cut the crusts off the bread and dip one side in the butter.
3. Use two thirds of the bread to line the base and sides of a 18 cm fixed base cake tin.
4. Put the apricots, apples sugar and water into a covered saucepan over a gentle heat.
5. Cook for 10 minutes or until just soft.
6. Leave to cool a little before spooning the mixture into the bread lined tin.
7. Top with the remaining bread and press down well.
8. Bake in the oven for 30 - 40 minnutes or until golden brown and crispy.
9. Invert the pudding onto a hot serving plate and brush with the apricot glaze and decorate with the remaining halved apricots.
10. For the sauce mix the custard with the yogurt well and serve with the pudding.
2. Cut the crusts off the bread and dip one side in the butter.
3. Use two thirds of the bread to line the base and sides of a 18 cm fixed base cake tin.
4. Put the apricots, apples sugar and water into a covered saucepan over a gentle heat.
5. Cook for 10 minutes or until just soft.
6. Leave to cool a little before spooning the mixture into the bread lined tin.
7. Top with the remaining bread and press down well.
8. Bake in the oven for 30 - 40 minnutes or until golden brown and crispy.
9. Invert the pudding onto a hot serving plate and brush with the apricot glaze and decorate with the remaining halved apricots.
10. For the sauce mix the custard with the yogurt well and serve with the pudding.
serving amount
serves: 6 - 8
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