Spread slices of brioche loaf with butter and cut in half.
Butter a heatproof dish and fill with the slices of brioche, sprinkled with sultanas and chopped ready to eat apricots.
Beat two or three eggs with cream and enough milk to cover the slices and add one teaspoon of nutmeg. Pour over the brioche and leave for one hour.
Before baking, sprinkle with flaked almonds and a generous helping of demerara sugar. Grate some more nutmeg over the top.
Bake for 30 - 40 minutes in a medium hot oven.
When the pudding is cooked, insert a spoon and extract a sizeable chunk. Stuff your face. Think of me as your loved one faints in pure ecstasy.
***
Doreen is kept in hospital for one more night and Peter, who now has a shiny new car which he has promised to return in a maximum of one piece, can visit as he pleases. I'm not too sure who I feel more sorry for, Peter, Doreen or the car hire company.
***
Smoked salmon, coq au vin and plum crumble last night. A real 70's treat and a walk down memory food lane. This was all washed down with a white and a red from Domaine Langlade. Donald cracks open some whisky and we polish off half a bottle. Bum, I'm on court at 8.00 tomorrow.
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