Bread and Butter Pudding W-Clotted Cream & Apricot Compote
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 36.0645 |
| Energy (kCal) | 1088.4688 |
| Carbohydrates (g) | 131.6903 |
| Total fats (g) | 51.3421 |
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Cuisine
European >> UK >> English
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. At least 2 hours ahead, make the compote of apricots: Bring 9 fl.oz. (about 1 cup) water to the boil and pour over the apricots in a heat-proof bowl. Leave to stand for about 30 minutes. Add the remaining ingredients, pour into a pan and bring to the boil. Simmer for about 10 minutes. Leave to cool and remove the vanilla and cinnamon. | 2. Preheat the oven to 375°. Butter the bread and remove the crusts. Place one layer of bread on the base of a 10" × 6" × 2 1/2" rectangular earthenware dish and cover with a layer of sultanas. Place the rest of the bread on top. | 3. Mix the cream, milk, eggs, and sugar, and pass through a sieve. Slice the vanilla pod down the centre and scrape out the seeds. Add to the custard mixture and pour over the bread. Allow to soak for 5 minutes. | 4. Place the dish in a bain-marie and cook in the oven for about 30 minutes. Remove and allow to cool for about 15 minutes. | 5. Preheat a hot grill (broiler). Dust the pudding with icing sugar and glaze under the grill until golden (if it starts to soufflé, remove from the grill and let it cool a little longer before repeating the glazing process). | 6. Spread the top with the apricot jam and serve cut into wedges, with a quenelle (three-sided oval) of clotted cream (mold it with 2 tablespoons) and the compote of apricots. Spoon some English custard (crème anglaise) around the plate, if you like. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| apricot | 9 | ounces | 122.4698 | 28.3722 | 3.572 | 0.9951 | |
| vanilla pod | 1/2 | - | - | - | - | ||
| orange zest | 1/2 | 0.97 | 0.25 | 0.015 | 0.002 | ||
| cinnamon | 1/2 | - | - | - | - | ||
| white bread | 5 | slices | cut | - | - | - | - |
| butter | 5 | tablespoons | softened | 427.5 | 19.6425 | 13.3575 | 36.0 |
| sultana | - | - | - | - | |||
| cream | 8 | fluid | - | - | - | - | |
| milk | 8 | fluid | - | - | - | - | |
| egg | 3 | 214.5 | 1.08 | 18.84 | 14.265 | ||
| sugar | 2 | ounces | 226.229 | 56.5856 | 0.0 | 0.0 | |
| vanilla pod | 1 | - | - | - | - | ||
| icing sugar | 2 | tablespoons | - | - | - | - | |
| apricot jam | 2 | tablespoons | 96.8 | 25.76 | 0.28 | 0.08 | |
| cream | 7 | fluid | clotted | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.