Apricot and sultana bread and butter pudding

Ingredients

50g butter, room temperature plus extra for greasing

1 baguette, sliced into 1.5cm thick rounds

40g dried apricots, finely chopped

50g sultanas

275ml full-fat milk

60ml cream

50g caster sugar

½ orange, zested

3 eggs, beaten

1 tsp freshly grated nutmeg

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Pre-heat the oven to 180 degrees celsius.
Grease a 1.2 litre baking dish with butter.
Butter one side of the baguette rounds.
Arrange one layer of buttered baguette over the base of the baking dish.
Sprinkle with half the apricots and sultanas.
Cover with another layer of the baguette slices and the remaining dried fruit.
In a large jug add the milk, cream, caster sugar, and orange zest and whisk to combine.
Add the eggs to the milk mixture and whisk to combine again.
Pour the milk mixture over the baguette slices. Press down the baguette slices gently to help absorb the egg mixture, leave to soak for 10 minutes.
Sprinkle over some freshly grated nutmeg.
Bake for 30-40 mins. Serve in bowls dusted with icing sugar and a scoop of your favourite ice cream.