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The 5-A-Day Menu Planner
by Susannah Blake
Serves 4


• 2 cups orange sections
• heaped 3/4 cup creme fraiche
• 2 tbsp. sugar
• good pinch ground cinnamon
• 4 egg yolks
• butter, for greasing
• 6 slices white bread, crusts removed (about 5 1/2 oz.)
• 2 cups cored and sliced pears
• 1 cup chopped dried apricots

Put the orange flesh in a food processor or blender and blend about 1 minute until smooth.

Put the creme fraiche, sugar, cinnamon, and egg yolks in a bowl and beat until combined, then stir in the orange puree.

Butter an ovenproof dish.

Cut the slices of bread into quarters and arrange in the dish, scattering pear slices and apricots between each layer.

Pour the orange custard over the top and let soak about 15 minutes.

Meanwhile, heat the oven to 350°F.

Bake in the hot oven 45 to 50 minutes until the pudding is golden and the custard lightly set.


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