Name: Blueberry Apricot Roly Poly Pudding
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Ingredients: Melted unsalted butter, for greasing; 1/3 cup apricot jam; 16 thick slices white bread, crusts removed; 1 cup frozen blueberries; Icing sugar mixture and thickened cream, to serve; CUSTARD; 2 eggs; 2 egg yolks; ½ cup caster sugar; 1 1/3 cups milk; 1/3 cup thickened cream; 2 tsps vanilla extract

Blueberry Apricot Roly Poly Pudding

A sweet spin on the classic bread and butter pudding.

Makes 6-8

Prep

40M

Cook

50M

Total

1H 30M

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TIP: For a hint of zest, add 1 tsp finely grated lemon rind to custard. Pudding is best made close to serving.

Ingredients

Melted unsalted butter, for greasing

1/3 cup apricot jam

16 thick slices white bread, crusts removed

1 cup frozen blueberries

Icing sugar mixture and thickened cream, to serve

CUSTARD

2 eggs

2 egg yolks

½ cup caster sugar

1 1/3 cups milk

1/3 cup thickened cream

2 tsps vanilla extract

Method

Step 1

Brush melted butter over base and sides of a 24cm round ovenproof dish (6-cup capacity).

Step 2

One at a time, spread jam onto one side of each bread slice and roll up to enclose (1 tsp each slice). Cut in half crossways. Arrange cut-side up and side-by-side in prepared dish. Scatter over blueberries.

Step 3

To make custard, whisk eggs, egg yolks and sugar in a large bowl. Add milk, cream and vanilla. Whisk to combine. Carefully pour over bread in dish. Cover with foil. Stand for 20 minutes to soak. Un-cover.

Step 4

Place dish in a large roasting pan. Pour enough boiling water into roasting pan to come halfway up the sides of dish.

Step 5

Cook in a moderately slow oven (160C) for about 50 minutes, or until custard is set and top is crisp and golden. Remove dish from pan. Stand 15 minutes.

Step 6

Dust warm pudding with sifted icing sugar. Serve with cream.

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Ingredients

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