Bread and Butter Pudding with Apricot Jam (English)

There is nothing quite like warm bread and butter pudding as a cosy, comforting dessert. This is a brilliant recipe, with easy to find ingredients if you don't already have them in your cupboard. Serve it with clotted cream, as suggested here, or a scoop of ice cream.

5 slices white bread
unsalted butter (75 g)
sultanas or raisins (100 g)
double cream (220 mL)
milk (220 mL)
caster sugar (50 g)
1 vanilla pod
3 eggs
icing sugar (25 g)

Garnish:
apricot jam (50 g)

To Serve:
clotted cream (50 g)

Start making your bread and butter pudding by removing the crusts and then buttering the bread.

Place one layer of bread on the base of the tray and cover with a layer of sultanas.

Place the rest of the bread on top of the sultanas.

Mix the double cream, milk and sugar together in a pan. Split the vanilla pod and scrape out the seeds into the mixture and bring to the boil. Place the eggs in a separate bowl and whisk the hot liquid into them.

Pour the egg mixture over the bread and place the dish in a bain-marie and put in a moderate oven 350°F (180°C, Gas Mark 4) for about half an hour until cooked.

Dust the bread and butter pudding with icing sugar and glaze until golden.

Spread the bread and butter pudding thickly with apricot jam and serve with clotted cream and a compote of dried apricots.