Simple bread & butter pudding
- 1 SuperCook Vanilla Pod (or a few drops SuperCook Natural Vanilla Extract, not vanilla flavouring)
- 600ml skimmed milk
- 3 tbsp skimmed milk powder
- 3 large free-range eggs
- 1 tbsp clear honey
- 200g brioche loaf
- 50g ready-to-eat dried apricots, chopped
- 50g stoned dates, chopped
- 50g sultanas
- Good pinch of freshly grated nutmeg (optional)
If using a vanilla pod, cut a slit in it all the way down and scrape the seeds into a small pan. Add the pod and milk and heat slowly until just below boiling point. Remove from the heat and leave for 20 minutes. Discard the pod. Add the milk powder, eggs and honey and beat with a wire whisk until evenly mixed. If using vanilla extract, just whisk it into the warmed milk with the milk powder, eggs and honey.
Slice the brioche into 1cm thick slices and then cut each slice in half diagonally. Arrange the slices in an ovenproof dish so that they overlap, scattering the apricots, dates and sultanas between the layers.
Pre-heat the oven in 190C/160C Fan/Gas 4. Pour the milk mixture over the brioche, pressing the top slices down lightly so that they absorb the milk. Refrigerate for 15 minutes.
Sprinkle on the nutmeg, if using. Bake for 40-45 minutes until just set. Leave for 15 minutes before serving.