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1 loaf white bread
225 g (8 oz) butter
1 vanilla pod
3 tbsp raisins
3 tbsp sultanas
Dried apricots
575 ml (1 pt) milk
5 eggs
1 small tub of cottage cheese
50 g (2 oz) white sugar
75 g (3 oz) Demerara sugar
Cinnamon
For the sauce:
1 tub natural yoghurt
1 punnet strawberries
1 tsp bees’ pollen (available from health stores and delis or online at www.gojiking.co.uk
) (1 tbsp honey would also work)
Poppy seeds
Slice and butter the bread and cut into rounds slightly smaller than the mini individual moulds you are using. Mix the eggs with the white sugar. Add the milk to the mixture using a hand blender. Cut the vanilla pod lengthwise, remove the vanilla seeds and discard pod. Add the seeds to mix. Place one slice of bread in a buttered mould, sprinkle with raisins, sultanas, cinnamon and chopped apricots. Then cover this layer with egg mix.
Repeat for next layer and again cover with the egg mix. Place a third slice of bread and cover with egg mix. Allow to stand for five minutes so that the bread can absorb the mixture.
Sprinkle top with Demerara sugar and place in a water bath in a preheated oven at 180 C, 350 F, or gas mark 4 for 15-20 minutes.
Pour yoghurt into a small bowl and cut strawberries into fine strips. Put the strips of strawberries, bees’ pollen and poppy seeds into the yoghurt and mix gently.
Allow to sit for five minutes to allow the bees’ pollen to dissolve, creating yellow streaks through the yoghurt.
(Serves 6)
Two Fat Ladies at the Buttery, Glasgow —
Best Customer Service
Chef Stephen Johnson
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