Recipe: Barmbrack and butter pudding
One of NI’s best-known chefs, Nick Price, serves up a traditional Christmas feast — and all the ingredients are on sale at SuperValu
What you'll need
1½ loaves of Irwin’s Barmbrack, sliced
200g butter (enough to butter the bread)
500ml whipping cream
1 tsp vanilla extract
Pinch of salt
½ jar apricot jam
Butter the slices of barmbrack and use to layer a shallow Pyrex dish. Make up custard by whisking the eggs, cream, vanilla, milk and salt together. Then pour over the barmbrack and let it soak in.
Put dish into a roasting tray and fill tray with hot water until it comes about half way up the dish. Bake at 150°C/gas 2/300°F for about 40 mins or until golden brown.
While it’s cooking, put half a jar of apricot jam into a small saucepan with 3 tablespoons of water and melt slowly over a low flame to make a glaze. Once the pudding is golden brown, brush the top with the apricot glaze and bake for a further 10 mins.
Serve with cream or custard.