A snapshot of the Hub-UK menu in December 2000

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe is from Trish who was a member of one of the recipe discussion groups at www.egroups.com and she got it from The Winchester Country Inn, Ashland, Oregon.

"I had never been especially fond of bread pudding, but I changed my mind when I tried the one served at The Winchester Country Inn in Ashland, Oregon," says Sandra Miller of Cherry Hill, New Jersey. "Their version is outstanding; it's studded with apricots and topped with a rich caramel sauce." Apricot Bread Pudding with Caramel Sauce Croissants and a Grand Marnier custard make this bread pudding super-decadent.

It's great with or without the Caramel Sauce (see recipe); if you're short on time, substitute a purchased sauce.

Ingredients

1 cup Grand Marnier or other orange liqueur
1/4 cup water
5 cups whipping cream
6 large eggs
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
8 croissants, cubed (about 1 pound)
1 cup dried apricots, diced

Caramel Sauce

• Simmer Grand Marnier and 1/4 cup water in heavy medium saucepan 5 minutes. Cool
  mixture completely.

• Whisk Grand Marnier-water mixture, cream, eggs, sugar, vanilla and nutmeg in large bowl to blend.

• Place croissant pieces in 13 x 9 x 2 inch glass baking dish and add apricots and toss to combine.

• Pour custard over croissant-apricot mixture, pressing down gently with rubber spatula so that croissant and apricot pieces are evenly covered. Let stand for 20 minutes.

• Preheat oven to 350°F.

• Cover baking dish with aluminum foil. Place dish in larger roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of baking dish.

• Bake 1 hour. Remove aluminum foil and continue baking until bread pudding is golden brown on top and firm to touch, about 30 minutes longer.

• Carefully remove bread pudding from oven and from water bath; cool slightly.

• Drizzle bread pudding with Caramel Sauce, if desired, and serve warm.

Serves 12

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