Apricot Bread Butter pudding with cinnamon Custard ??Apricot Bread Butter pudding with cinnamon Custard Page 1 ... Apricot Bread Butter pudding with cinnamon Custard Author: Unilever Food Solutions Subject:

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    03-May-2018

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  • Unilever Food Solutions Ireland

    Recipe Detail Information

    Apricot Bread & Butter pudding with cinnamon Custard

    Page 1

    2017 Unilever Food Solutions - All Rights Reserved

    service.unileverfoodsolutions.com 20.12.2017

    Ingredients (10 portions)

    Amount Measure Name

    1 kg Gluten free bread

    100 g Meadowland Professional 250g

    80 g Apricot jam

    480 g Egg

    100 g Caster sugar

    1.4 l Semi skimmed milk

    10 ml Vanilla, essence

    150 g Sultana's

    150 g Dried apricots chopped small

    15 g Mixed Spice

    70 g Custard powder

    40 g Sugar, granulated

    40 g Cinnamon (powder)

    Preparation

    1) To prepare the custardBring 900ml of milk to a gentle simmer in a suitable saucepan.

  • Unilever Food Solutions Ireland

    Recipe Detail Information

    Page 2

    2017 Unilever Food Solutions - All Rights Reserved

    service.unileverfoodsolutions.com 20.12.2017

    Mix the custard powder with100ml of the milk (to make a total of 1 litre of custard) add the cinnamon.

    Whisk the paste into the hot milk.Bring back to a gentle simmer, add the sugar (additional sugar can be added to taste).

    2) To prepare the bread and butter puddingSpread each slice of bread with a light layer meadowland professional, then the apricot jam, cut into diagonalhalves.

    Layer the bread into the bottom of an oven proof dish. Overlap the bread in layers so that it looks pleasing.

    Sprinkle 1 third of the fruit over the bread.

    Repeat until all the bread and fruit has been used but finish with a layer of bread.

    Whisk together the eggs, 400ml milk and vanilla essence.

    Gently pour the mixture over the bread and then sprinkle the castor sugar and mixed spice.

    Leave the pudding for a few minutes to allow the bread time to absorb some of the liquid.

    Bake at 180C for 20-30 minutes.

    Pudding is best eaten warm but can be sliced and eaten cold.

    Disclaimer:The Coeliac Society of Ireland does not endorse any of the recipes on this site. Please read all labels of all productscarefully to ensure the ingredients you use are gluten-free and manufactured in an environment free from risk ofcross contamination with gluten and therefore suitable for customers with coeliac disease. It is the operatorsresponsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and checkall ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Guide.

  • Unilever Food Solutions Ireland

    Recipe Detail Information

    Page 3

    2017 Unilever Food Solutions - All Rights Reserved

    service.unileverfoodsolutions.com 20.12.2017

    Reference Intakes for Adults

    Each Serving of Apricot Bread & Butter pudding withcinnamon Custard contains

    of an adults guideline daily amount

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