A nice little pudding .. ..

Thanks to Teresa Bovey for this one – It's an Apricot and Almond Brioche Pudding.

2 Cans Apricot Halves

1 Brioche Loaf

1 Egg

1 TBSP Golden Caster Sugar

250g Mascarpone Cheese

½ Tsp almond essence

2 tbsp Demerara sugar

1 tbsp flaked almonds

1 tbsp custard powder

Preheat the oven to 200 C (Gas Mark 6)
Drain the Apricots and reserve the juice
Grease a shallow oven proof 25cm dish with a little butter
Cut the Brioche loaf in two. Cut one half into 1cm slices and arrange them in a single layer in the greased dish covering the base
Whisk together the egg, caster sugar, mascarpone and almond essence for 2 minutes
Spread the mixture over the brioche slice to 1cm away from the edge and arrange the apricot halves over the top
Sprinkle with the Demerara sugar and flaked almonds
Bake for 35-40 minutes until set and golden
Add the custard powder to the apricot juice and microwave for a couple of minutes, stirring occasionally.

Serve the pudding warm with the apricot sauce.

Voila

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