Pan-fried bread and butter puddings

Method

1. Cut out an 8cm circle from each slice of bread (keep the crusts for coarse breadcrumbs), then spread each on one side with a little butter. Mix the dried fruit with the sugar and spices in a bowl, then put 1 heaped tbsp of the mixture into the buttered centres of 8 of the discs. Cover with the rest of the discs, buttered-side down. Press together around the edges as though to seal.
2. Beat the eggs, cream, milk, vanilla and orange blossom water in a shallow dish. Put the caster sugar in another shallow dish.
3. Clarify the remaining butter by melting it slowly in a small pan. Pour off the clear butter into a large, non-stick frying pan, leaving behind the white sediment (discard this).
4. Put the frying pan over a medium heat until hot. Dip each fruit sandwich into the egg mixture and leave for about 10 seconds, then flip over and leave another 10 seconds until well soaked and evenly coated (you may need to do this in batches).
5. Turn up the heat slightly, put the sandwiches in the frying pan (again, you may need to do this in batches) and cook for 2-4 minutes on each side until crisp and golden. Drain briefly on kitchen paper, then dip in caster sugar and serve with extra cream to pour over, if you wish.