- 1 brioche loaf, about 500g, sliced (it can be slightly dry)
- 100g butter, softened, plus extra for greasing the dish
- 8 egg yolks
- 75g caster sugar
- 600ml double cream
- 1 tsp cardamom pods, lightly crushed
- 150g dried apricots, roughly chopped
- 150g shelled walnuts, toasted and chopped
- 150g dark chocolate (70% cocoa solids), broken into small pieces
- Demerara sugar, for glazing
- Lightly butter an ovenproof dish, about 23 x 33cm. Spread the brioche slices on both sides with the butter and set aside.
- To make the custard, using an electric hand mixer, beat the egg yolks and sugar in a large bowl until the mixture becomes pale and fluffy. Meanwhile, put the cream and cardamom pods into a saucepan and place over a medium-high heat until bubbles start to appear around the edge of the pan.
- Pour the cream through a sieve onto the egg and sugar mixture, whisking constantly. Pour the mixture back into a clean pan and return to a medium heat. Cook, stirring, for a few minutes until the custard thickens just enough to coat the back of a wooden spoon. Pass back through a fine sieve into a bowl or jug and let it cool slightly.
- To assemble the pudding, pour a layer of custard into the greased dish. Scatter in half of the chopped apricots, walnuts and chocolate, then arrange a layer of buttered brioche on top. Repeat these layers, so you have two layers of brioche, then finish with a layer of custard. Leave to stand for 30 minutes (or refrigerate for up to 3─4 hours) before baking.
- Preheat the oven to 140°C/Fan 120°C/Gas 1. Bake the pudding for 25─30 minutes until the custard is just set. Remove from the oven and leave to stand for 10 minutes.
- Sprinkle a layer of demerara sugar on top of the pudding and glaze, using a cook’s blowtorch, until caramelised and golden brown. If you don’t have a blowtorch, place under a medium- hot grill for a couple of minutes until the sugar is caramelised. Serve with cream or ice cream if you fancy, though the pudding is very good just as it is.
Recipe extracted from Tom’s Table by Tom Kerridge, published by Absolute Press, £25. © Tom Kerridge. Photography © Cristian Barnett.