Little Bread & Butter Puddings
Ingredients
30 - 40g soft butter
12 slices white bread, crusts removed
½ cup diced dried apricots
2 eggs
200g Tatua Crème Fraiche
½ tsp each of nutmeg and orange zest
¼ cup liquid honey
1 cup milk
½ cup honey, extra
2 Tbsp brandy or to taste
extra Tatua Crème Fraiche to serve
Method
- Preheat the oven to 170°C. Grease 4 ramekins with a little of the butter. Butter each slice of bread and line the base and sides of each ramekin with 2 slices. Cut the remaining slices into small dices.
- Toss the diced bread with the dried apricots and divide between the ramekins, filling the centres.
- Whisk together the eggs, Tatua Crème Fraiche, nutmeg, orange zest, honey and milk until smooth.
- Carefully and slowly drizzle the crème fraiche mixture over the bread-filled ramekins, allowing it to soak in as you go. Set the puddings aside to stand for 30 minutes so the bread absorbs the creamy flavours.
- Bake the puddings in the preheated oven for 20-30 minutes until puffed and golden. Combine the honey and brandy. Serve the puddings topped with the extra Tatua Crème Fraiche and drizzle over the honey and brandy mixture. Makes 4.
