Maggie Beer

Apricot and Prune Bread and Butter Pudding

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Step 1: Reconstitute the apricots in the Verjuice overnight, or cheat and use the microwave on defrost for a few minutes. Meanwhile, remove the crusts from the bread, butter it and then grill on both sides until golden. Butter a 22 cm ovenproof dish (I use one that is 7.5cm deep) and arrange the bread slices over the base. Drain the apricots and sprinkle them over the bread with the prunes.

Step 2: Preheat the oven to 200°C.

Step 3: Bring the milk and cream to a simmer in a saucepan, then remove from the heat. Beat the eggs and caster sugar in a large bowl, then scrape the seeds from the vanilla bean into the egg mixture. Stir the hot milk and cream into the egg mixture, then pour this carefully over the bread.

Step 4: Stand the dish in a larger baking dish and pour in hot water to come two-thirds of the way up the sides. Bake for about 30 minutes until set, then allow to cool in the water bath.


  1. 120g dried apricots diced
  2. 125ml 1/2 cup Verjuice
  3. 60g 3 tbspn butter
  4. 220g prune pitted and diced
  5. 900ml milk
  6. 600ml cream
  7. 8 eggs
  8. 1 vanilla bean halved lengthways

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