Use the 2 teaspoons butter to thoroughly grease a 9 x 9 x 2-inch baking pan.
Combine the milk, sugar, and lavender in a medium saucepan and heat until hot, but not boiling. Stir to dissolve the sugar. Remove from the heat, cover, and allow the lavender to steep for 30 minutes. Meanwhile, soak the cherries in the 3 tablespoons of brandy for 30 minutes.
In a large bowl toss the apples with the brown sugar, cinnamon, nutmeg, orange zest, and brandy-soaked cherries. Tear the bread into 2-inch pieces and add to apple mixture.
Stir the beaten eggs and salt into the milk and lavender mixture, then strain through a sieve over the bread and apple mixture, pressing down on the lavender to release its flavor. Discard the lavender. Add the melted butter to the bread mixture, stirring to combine all the ingredients. Pour the bread mixture into the prepared baking dish and allow the pudding to stand for at least an hour or more before baking.
Preheat oven to 325˚ F. Bake the pudding for 55 to 60 minutes, or until set and golden brown. Drizzle with the final tablespoon of brandy. Brush the top with warm jelly. Serve warm with heavy cream or good vanilla ice cream.
Serves 6 to 8
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