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Lion Quality Eggs
– The Recipe For Success

PORK & APPLE IN THE HOLE | HAM & VEGETABLE EGG PIZZA | PASTA WITH BACON & EGGS | CHICKEN STRIPS | APRICOT & ORANGE BREAD & BUTTER PUDDING

APRICOT AND ORANGE BREAD AND BUTTER PUDDING

Prep: 15mins
Cooking: 35-40 mins
Serves 12

175g dried apricots
175g raisins
zest and juice 2 oranges
10 slices medium sliced fibre enriched white bread
75g softened butter
600ml milk
6 medium Lion Quality eggs
100g caster sugar
2 tsp vanilla essence
2 tsp demerara sugar to sprinkle on top

 

  1. Place the apricots and raisins in a bowl with the orange zest and juice. Leave to soak for at least 1 hour.
  2. Preheat the oven to 180C 350F Gas Mark 4. Fill and boil a kettle of water. Spread the bread with the butter then remove and discard the crusts. Beat the milk, eggs, sugar and vanilla together.
  3. Arrange half the bread in a single layer in the base of a large roasting tin, scatter over half the soaked fruit. Repeat with the remaining bread and fruit. Pour over the milk and egg mixture and set aside to soak for 10mins if time allows.
  4. Stand the tin in the base of a large roasting tray, pour hot water from the kettle into the tray to come half way up the outside of the pudding tin. Bake for 35-40mins or until the top is golden and the pudding set in the centre. Cover with foil if the top is becoming too brown. Serve warm.

PORK & APPLE IN THE HOLE | HAM & VEGETABLE EGG PIZZA | PASTA WITH BACON & EGGS | CHICKEN STRIPS | APRICOT & ORANGE BREAD & BUTTER PUDDING 

Further Information & Literature

If you would like further information about Lion Quality eggs and how they can benefit your business, please contact the British Egg Information Service on 0207 052 8899

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