Bonne Maman

apricot & pistachio brioche pudding

Serves 6-8


  • 25g (1oz) softened unsalted butter
  • 200g (7oz) brioche, cut into large bite-size pieces
  • 264ml carton double cream
  • 284ml carton soured cream
  • 4 large eggs
  • 1 tsp vanilla extract
  • 8 tbsp Bonne Maman Apricot Conserve
  • 50g (2oz) golden caster sugar
  • 50g (2oz) shelled and skinned pistachio nuts


  1. Preheat the oven to 170°C (gas mark 3). Lightly butter a deep, ovenproof dish about 15x20x5cm (6x8x2ins). Dot each piece of brioche with a little bit of butter and drop into the dish. No need to be too neat.
  2. Whisk together the creams, eggs and vanilla with 6tbsp conserve and 1tsp caster sugar. Pour over the bread and leave to soak for 30mins.
  3. Push the bread down into the custard and put the dish in a roasting tin with enough boiling water to come half way up the sides. Cook for 1-1½hrs or until very lightly set. The custard should still wobble a little when touched.
  4. Leave the pudding to cool then cover and chill overnight.
  5. Lightly oil a piece of foil. Put the remaining sugar in a small saucepan and place over a very low heat. Leave for 5-7mins until the sugar has completely dissolved and turned a pale caramel colour. Throw in the pistachio nuts then immediately pour the caramel onto the foil. Leave to cool and set.
  6. Pour 150ml (5fl oz) water into the saucepan with the residue of caramel and stir in the remaining conserve. Bring to the boil and bubble for 4-5mins until golden and syrupy. Remove from the heat.
  7. To serve, roughly chop the pistachio caramel. Cut the chilled pudding into neat squares and serve topped with the pistachio caramel and a spoonful of the warm apricot caramel sauce.

Bonne Maman Apricot Conserve is available from Tesco, Sainsbury's, Waitrose, Morrisons, Co-op, Somerfield, Budgens and selected independent retailers.