Walnut, Chocolate, Whisky and Apricot Bread and Butter Pudding

Recipe and Styling me

Photography Harriet Harcourt

Comfort Food Episode Two…

Welcome to recipe number two of four in a comfort food series with fellow food lover and photographer Harriet Harcourt. This decedent pudding is definitely a pimped version of the bread and butter puddings of my youth. The simple ones made by Grandma and Mum with sliced white bread, butter, milk, eggs and sugar. I loved them as much as I loved my Billy Joel tapes and my Cabbage Patch doll. These were simple times people, and I felt that any day ending with bread and butter pudding was a great day.

As you can imagine, since then I’ve tried many a time to fix a crappy day with a warm B&B Pud. Sometimes it actually works and sometimes it’s just a sweet Bandaid on a gaping wound. Over the years the premise has always remained the same. The ingredients however have evolved as I’ve got older and my taste buds have become more demanding.

The version I’m sharing today is an absolute ripper. Crunchy Omega walnuts, soft dark chocolate bombs, sweet apricot jam and warming hits of whisky sandwiched between custard soaked slices of crusty bread. This one comes with a guarantee to fix any crappy day and bring on some serious bowl licking and eye rolls of pleasure, and if that’s not comfort food I don’t know what is.

I’d love to hear how this goes down in your house. x

Walnut, Chocolate, Whisky and Apricot Bread and Butter Pudding

Ingredients

1 Pane de Casa cut into 2cm thick slices

150g butter, softened (plus a little extra to butter the dish with)

1 ½ cup Omega Walnuts

1200ml whipping cream

2 tsp vanilla

⅔ cup caster sugar

12 eggs

1 cup apricot jam

90ml whisky

150g dark chocolate broken into pieces

Method

Preheat oven to 180C

Place walnuts on a lined baking tray and bake for 8-10 minutes until crisp and lightly browned

Once the walnuts are toasted place 1 cup into a food processor and pulse until the walnuts are large crumbs. Set aside.

Butter the inside of a 2 liter baking dish

Butter each side of your bread slices then sit them in your dish in two lines, angled so they just peek over the top of the dish.

In a large bowl combine the cream, vanilla, eggs and sugar and whisk until combined.

Pour the cream mix over the bread, press down so your bread is almost covered by the cream, cover and set aside in the

refrigerator for a couple of hours so the cream soaks into your bread.

Meanwhile, combine your apricot jam and whisky in a bowl and stir well to combine. Put a couple of tablespoons aside and mix

your walnut crumbs through the rest.

Once the bread has finished soaking, separate the slices slightly and spoon in the jam and walnut crumbs evenly.

Dot the pudding with dark chocolate.

Finish the pudding with whole walnuts across the top and drizzle with remaining jam.

Bake for around 1 hour or until the cream mix has set in the center and your bread is crusty and browned on the top.

Cooks Notes

You could halve this recipe if you are just cooking for the family. This is a party size pud.

Pimp My Pudding

Walnut, Chocolate, Whisky and Apricot Bread and Butter Pudding

I’d love to hear how this goes down in your house. x

Walnut, Chocolate, Whisky and Apricot Bread and Butter Pudding

Ingredients

1 Pane de Casa cut into 2cm thick slices

150g butter, softened (plus a little extra to butter the dish with)

1 ½ cup Omega Walnuts

1200ml whipping cream

2 tsp vanilla

⅔ cup caster sugar

12 eggs

1 cup apricot jam

90ml whisky

150g dark chocolate broken into pieces

Method

Preheat oven to 180C

Place walnuts on a lined baking tray and bake for 8-10 minutes until crisp and lightly browned

Once the walnuts are toasted place 1 cup into a food processor and pulse until the walnuts are large crumbs. Set aside.

Butter the inside of a 2 liter baking dish

Butter each side of your bread slices then sit them in your dish in two lines, angled so they just peek over the top of the dish.

In a large bowl combine the cream, vanilla, eggs and sugar and whisk until combined.

Pour the cream mix over the bread, press down so your bread is almost covered by the cream, cover and set aside in the

refrigerator for a couple of hours so the cream soaks into your bread.

Meanwhile, combine your apricot jam and whisky in a bowl and stir well to combine. Put a couple of tablespoons aside and mix

your walnut crumbs through the rest.

Once the bread has finished soaking, separate the slices slightly and spoon in the jam and walnut crumbs evenly.

Dot the pudding with dark chocolate.

Finish the pudding with whole walnuts across the top and drizzle with remaining jam.

Bake for around 1 hour or until the cream mix has set in the center and your bread is crusty and browned on the top.

Cooks Notes

You could halve this recipe if you are just cooking for the family. This is a party size pud.