Christmas brioche puddings with brandy apricot sauce

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Christmas puddings are even better with homemade brandy apricot sauce to cover them… you’ll want more! – by 
Cook: 75 Minutes – Easy – Serves 6 – Vegetarian – Nut-Free

Christmas puddings are even better with homemade brandy apricot sauce to cover them… you’ll want more!

Ingredients

4 slices brioche loaf

2 eggs, lightly beaten

1 cup milk

⅓ cup pure cream

2 Tbsp caster sugar

2 Tbsp jarred fruit mince

double cream, to serve

Brandy apricot sauce

½ cup apricot jam

½ cup orange juice

1 Tbsp brandy

Method

  1. Grease a 6-hole silicone muffin pan (½-cup capacity).
  2. Remove crusts from bread. Cut each slice into square quarters.
  3. Whisk eggs, milk, cream, sugar and fruit mince in a large bowl until combined. Add bread. Mix well. Stand, covered, for 15 minutes.
  4. Stir bread mixture. Cover. Stand for a further 15 minutes or until liquid is absorbed.
  5. Place muffin pan in a large roasting pan. Divide mixture evenly among holes. Add enough boiling water to roasting pan to come half way up sides of pan.
  6. Cook in a moderately slow oven (160C) for about 35 minutes, or until puddings are just set. Remove from oven. Carefully transfer muffin pan to a wire rack. Stand for 10 minutes before removing puddings.
  7. Meanwhile, make sauce. Combine jam, juice and brandy in a small saucepan. Whisk over a medium heat until combined. Bring to boil. Gently boil, uncovered, stirring occasionally, for about 4 minutes, or until slightly thickened. Transfer to a jug. Cool sauce until warm.
  8. Serve warm puddings with sauce and cream

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