Serves 6
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80g unsalted butter, plus extra for greasing
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3 × 260g fruit loaves, sliced
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75g pecan nuts, roughly crushed
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4 eggs
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70g golden caster sugar
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300ml milk
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400ml double cream
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1 tbsp vanilla bean paste
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1.5-litre oven dish
Preheat the oven to 180°C/160°C fan/gas mark 4 and grease the oven dish. Spread the fruit loaf slices with butter, then fill the oven dish with the slices, scattering two thirds of the pecan nuts within the layers. In a large jug, whisk together the eggs, sugar, milk, 200ml of the cream and the vanilla paste. Pour the mixture over the sliced fruit loaf and top with the remaining nuts.
Bake for 40-45 mins until the pudding is golden and firm. Allow to cool for 5 mins. In a bowl, whisk the remaining cream until thick, then serve with portions of the pudding.