The night before…
Firstly, you need to make the syrup, so start by stirring the unrefined caster sugar into a pan of 600ml water and bring it to the boil. When the sugar’s dissolved, remove it from the heat and pour out half into a separate pan.
Drop the dried apricots into one of the pans and add the raisins, sultanas and rum to the other. Bring each pan to the boil, then take them off the heat and cover them up.
On the day…
Preheat your oven to 180°C/Fan 160°C/Gas Mark 4.
Heat 15g of your butter (or spread) in a pan and throw in the diced apples to sweat. When they’re slightly soft, add the calvados and let it bubble away until the apples are super-soft.
Cover both sides of the brioche (or bread) with a thin layer of butter (or spread), then fry them in a pan until they’re golden. Cut the fried slices into cubes and add them into a bowl, along with the drained apricots, raisins, sultanas, apple and cinnamon.
Pour the milk into a pan, add the halved vanilla pod and bring it all to the boil.
Now, in another bowl, mix together the eggs, egg yolk and caster sugar until the mixture turns pale. Pour the milk slowly over the mixture and continue to beat it all until it’s nice and smooth. Remove vanilla pod.
Sift the milky mixture into the same bowl as the brioche (or bread) and fruit, then give it all a good stir.
Grease 8 dariole moulds and share the mixture between them
Bake them in a bain-marie for about 30 minutes or until they’re golden brown and well risen
Turn the puds out of their moulds and serve warm with a large scoop of Carte D’Or Chocolate Inspiration ice cream, then sit back and simply watch your guests’ delight