Bread and Butter Pudding

Instructions

1. In a small bowl place the sultanas in orange juice and leave to soak for about 30 minutes.
2. Preheat oven to gas mark 180 degrees Celsius or if convention oven to 160 degrees Celsius
3. Cut the bread into slices. Butter the bread and leave to one side.
4. In a high-speed blender, blend together the almonds, cinnamon stick, water, saffron and sugar. Place in a saucepan. Add the agar agar. Bring to the boil. Reduce heat and switch off the custard.
5. Stir in the vanilla extract, lemon zest and nutmeg.
6. Place the bread in a greased proof oven dish and sprinkle half the sultanas and apricots in between. Transfer the orange juice into the custard mixture.
7. Drizzle the custard mixture over the bread and sprinkle the remaining sultanas and apricots.
8. Cover the bread pudding with baking parchment. Cook for about 25 minutes.
9. Remove from the oven and take off the parchment paper. Return to the oven for 10 minutes more. Remove when the bread starts to turns a lovely golden colour.
10. Sprinkle warm.