For the apples:
2 apples
1 tbsp sugar
½ tsp cinnamon or Anne’s Sweet Spice
4 tbsp apple juice
75g sultanas
250ml milk
300ml cream
1 tsp vanilla extract
3 eggs
60g sugar
8 slices day-old bread (approx.. 350g)
80g butter
2 tbsp cassonnade
Serves 8
Put the sultanas in a bowl and top with a bit of boiling water. Leave to soak while preparing the rest.
Peel and core the apples (use the peels in apple tea). Cut into bitesized cubes and put in a saucepan with the sugar, cinnamon and apple juice. Put over a high heat and cook for approx. 10 minutes, stirring regularly, until the apples are soft. Set aside.
Heat oven to 160C fan.
To make the custard, heat the milk, cream and vanilla in a saucepan to just below boiling point. Meanwhile whisk the eggs with the sugar in a jug. Slowly pour the warm milk mixture over the eggs, while stirring vigorously until smooth.
Lightly butter an ovenproof dish approximately 20x30cm. Cut the crusts from the bread slices* and cut into triangles.
Melt the butter and brush both sides of the bread. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping.
Drain the sultanas. Distribute half the apples and half of the sultanas over the bread. Pour over half the custard.
Layer the rest of the bread on top then sprinkle over the remaining dried fruit.
Pour the remaining custard over the pudding.
Sprinkle with the cassonnade and bake for 35 minutesuntil golden brown. Serve immediately.
*make breadcrumbs from the crusts by whizzing the bread in a food processor. Store in a jar until needed.
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