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    Apricot and Moscatel Bread and Butter Pudding

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    Apricot and Moscatel Bread and Butter Pudding

    Moscatel is a sweet Spanish wine but you could also make this fragrant, fruity pudding with Sicilian marsala wine.

    • Vegetarian
    • Preparation time: 30 minutes, plus soaking and resting
    • Cooking time: 45 minutes
    • Total time: 1 hour 15 minutes, plus soaking and resting 60 minutes 15 minutes

    Serves: 6 - 8


    • 200g dried apricots, roughly chopped
    • 100g sultanas
    • 225ml moscatel wine
    • 284ml carton double cream
    • 320ml whole milk
    • ½ tsp vanilla extract
    • 3 large eggs plus 1 large egg yolk
    • 100g caster sugar
    • 220g brioche rolls
    • 40g butter, softened
    • Icing sugar for dusting


    1. Put the apricots, sultanas and moscatel in a small pan. Bring to the boil then remove from the heat and leave to soak for at least 2 hours or overnight.
    2. Preheat the oven to 180°C, gas mark 4.
    3. Put the cream and milk in a pan with a pinch of salt. Bring to the boil. Remove from the heat and add the vanilla. Beat the eggs, egg yolk and sugar together. Pour the warm milk and cream mix on to the egg mix, stirring all the time.
    4. Rip the brioche into chunks, spread with the butter, and arrange butter-side up in a 2-litre oven dish, mixing in the soaked fruit and moscatel as you go. Pour on the egg-and-cream mix through a sieve. Rest for 30 minutes; this makes the pudding lighter. Try to cover the fruit with the liquid or it may burn, and push the brioche under the liquid as far as possible. Put the dish in a roasting tin. Pour boiling water into the tin, to halfway up the dish's sides. Bake for 40-45 minutes, or till golden and set on top. Cool slightly, dust with icing sugar and serve with crème fraîche.
    5. This recipe was first published on Waitrose.com in February 2006.

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