sticky apricot bread & butter pudding

A modern twist on a British classic, the buttery croissants, sticky jam and biscuity Horlicks make this comfort food at it's finest. For an extra malty indulgence, add a dollop of Horlicks cream when serving.

Inspired by: Rebecca Evans
Serves: 6


Made using Horlicks Original.

Just add milk. The original malted recipe loved for more than 140 years.


  • 3 croissants (stale ones are perfect!)
  • 50g Horlicks Original
  • 50g caster sugar
  • 50g dried apricots, sliced
  • 3 eggs
  • 150ml milk
  • 150ml double cream
  • 1 orange, juice and zest
  • 1 tsp vanilla essence
  • 1 tbsp apricot jam
  • 2 tbsp water


Preheat oven to 160°C.

Dice the croissants into 5cm squares. Place in croissants in a buttered baking dish tray and add the juice and zest of the orange. Add the sliced dried apricots.

Beat the eggs in a bowl and whisk in the sugar.

In a saucepan, bring the Horlicks Original, milk, cream and vanilla to the boil. Remove from the heat and pour over the beaten eggs and sugar to form a custard.

Pour the custard over the diced croissants and bake in the oven until just set, approximately 20 minutes. The middle should still be soft custard.

Melt the jam with water in a small saucepan to form a glaze. Brush the glaze on top of the pudding and bake for a further 5 minutes.