Ingredients
Cinnamon custard:
-
Cinnamon 4 g
-
Granulated sugar 40 g
-
Custard powder 70 g
-
Semi skimmed milk 1 l
For apricot bread and butter pudding:
-
Apricot jam 80 g
-
Egg- Medium - 16no. 800 g
-
Caster sugar 100 g
-
Vanilla essence 20 ml
-
Sultanas 150 g
-
Dried apricots- Chopped 150 g
-
Mixed spice 2 g
-
Gluten free bread- Crusts removed 1 kg
-
MEADOWLAND Professional 250g 100 g
-
Semi skimmed milk 0.8 l
Preparation
-
Cinnamon custard:
- Whisk together the custard powder, cinnamon and 100ml of the milk into a smooth paste.
- In a pan place in the 900ml of milk and bring to the boil.
- Whisk in the custard paste and bring back to a simmer stirring continuously.
- When it coats the back of the spoon add in the sugar and mix through.
- Store hot until required.
-
For apricot bread and butter pudding:
- Spread each slice of bread with a light layer MEADOWLAND Professional 250g and then with the apricot jam.
- Cut the bread into diagonal halves.
- Whisk together the eggs, milk and vanilla essence.
- Place the bread in an oven proof dish and create an even layer then add on a third of the dried fruits and repeat until all of the fruit and bread have been used.
- Evenly pour the milk and egg mixture over the bread.
- Leave the pudding for a few minutes to allow the bread time to absorb some of the liquid.
- Then sprinkle over the caster sugar and mixed spice.
- Bake at 180°C for 25-30 min. or until the custard is set.
- Serve warm with the cinnamon custard.
Disclaimer: It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.
