- 6 apricots
- 1½ tbsp crystallised ginger
- 75g softened butter
- 9 thick slices of white bread
- 1 tsp ground ginger
- 3 eggs
- 35g caster sugar, plus 1 tbsp
- 500ml bottle Court Lodge Apricot Pouring Yogurt
- 100ml full cream milk
- Single cream, to serve (optional)
1. Preheat your oven to 180°C/Fan 160°C/Gas 4.
2. Slice the apricots in half around the stone. Twist the halves to pull them apart (you can wrench them a bit, they don’t need to be neat) and scoop out the stone. Roughly chop the apricots and the crystallised ginger.
3. Lightly butter a 2 ltr ovenproof dish with some of the 75g butter. Butter the slices of bread and slice each one into 4 triangles. You can cut off the crusts, but leaving them on will give the pudding more texture.
4. Line the bottom of the dish with ? of the bread, butter-side up. Scatter ? of the apricots, crystallised ginger and ground ginger over the bread. Use another ? of the bread to make another layer and keep repeating the layers till you’ve used up the bread, apricots, crystallised ginger and ground ginger. Lightly push down as you add each layer to squash everything together.
5. Crack the eggs into a bowl. Give them a whisk to break them up a little. Add the sugar and whisk them together. Whisk in the apricot pouring yogurt and the milk. Pour the yogurt mixture all over the bread and butter pudding.
6. Leave the bread and butter to soak for 30 mins (this isn’t essential, but giving the bread time to suck up some of the yogurt custard means your pudding will have a squishy, soft middle and golden crusty edges). When you’re ready to bake it, sprinkle 1 tbsp caster sugar over the top and pop it in the oven. Bake for 30-40 mins till golden and crusty on top.
7. You can serve the pudding warm from the oven with cold single cream poured over the top. It’s also fantastic cold – leave to cool, then chill for a few hours. It’ll come away from the edge of the dish, so you can slide a knife round and then slice it into squares. It transports really well – great for outdoor eating.