This is really a Christmassy Pudding, but good at any time of the year.
Bread and Butter Pudding
2 oz dried apricots
Good dash of brandy
12 thin slices buttered white bread
450gm jar mince meat
2 oz castor sugar
Butter a shallow ovenproof dish.
Cut the apricots into fairly small pieces and soak in the brandy.
Cut the crusts off the bread and make them into triangular mincemeat sandwiches cut into 4. Arrange these around the ovenproof dish and scatter the apricots over the top.
Beat the sugar, eggs, milk and cream together and pour over the bread.
Leave to soak for at least an hour, longer if you wish.
Sprinkle Demerara sugar over the top.
Bake in a preheated oven at 180o/gas4/fan 160o for approx 40 mins until crisp and golden.
Serve with crème fraiche or custard ( with some Bailey’s added to the custard)
3 large eggs
¼ pint double cream
½ pint milk
Demerara sugar for topping
Not sure which thread this belongs with.