Brioche and Butter Pudding with White Chocolate and Apricots

Composer Edward Elgar had his Enigma Variations, I have my pudding variations!   This is a little tweak of the very popular Brioche and Butter Pudding, made especially for my white-chocolate loving husband...

The recipe is, as before, extremely simple, and white chocolate chunks and apricots are inserted into the pudding before cooking.   You could used tinned apricots, but not dried ones.  The picture below is of a small pudding, but I have done a 6 person size recipe below - that's the beauty of it, as it is infinitely flexible.

Brioche and Butter Pudding with White Chocolate and Apricots

Brioche and Butter Pudding with White Chocolate and Apricots

¾ a brioche loaf

butter

white chocolate cut into big chunks

6 apricots (roughly!), halved

3 eggs

2oz/50g sugar

1 pint whole milk

Oven 180 deg C

Cut the brioche into thick slices and butter them.  Arrange in a buttered oven proof dish, slipping chunks of chocolate and apricots in between and around the slices. 

In a jug, beat up the eggs, sugar and milk, and pour it over the brioche.  If you have time, allow to soak for about 10 minutes or more.  Otherwise, simply bung it into the oven.   It takes 20 minutes or so to cook, and will puff up nicely. 

Serve with cream or yoghurt.    Serves 6.