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Apple and cider bread pudding

A modern twist on the classic bread and butter pudding recipe, serve with lashings of warm custard
Apple and cider bread pudding

Try out this fruity twist on the classic bread and butter pudding

Serves    8
Oven temp    175ºc / gas 4
  • Medium cider 400ml
  • Castor sugar 250g, plus extra for dusting
  • Ground cinnamon ½ tsp
  • Mixed spice ½ tsp
  • Sultanas 60g
  • Raisins 60g
  • Orange zest of half
  • Bread 400g
  • Butter 50g
  • Bramley apples 2 medium, peeled, cored and sliced
  • Eggs 4, beaten

1. To make a syrup: bring the cider, sugar, spices, sultanas, raisins and orange zest to the boil.

2. Break the bread into small pieces and mix into the syrup in a bowl. Cover with clingfilm and leave overnight.

3. The next day, melt the butter in a large frying pan and fry the apples on a medium heat for 3-4 minutes. Stir until they are lightly coloured and then leave to cool.

4. Pre-heat the oven to 175ºc/gas 4. Fold the eggs into the bread mixture, then fold in the apples and put the mixture into a loaf tin or a deep round cake tin, lined with greaseproof paper.

5. Bake for 30-40 minutes until the mixture is firm. Dust the top with the castor sugar while it’s still hot.

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You will need

  • Medium cider 400ml
  • Castor sugar 250g, plus extra for dusting
  • Ground cinnamon ½ tsp
  • Mixed spice ½ tsp
  • Sultanas 60g
  • Raisins 60g
  • Orange zest of half
  • Bread 400g
  • Butter 50g
  • Bramley apples 2 medium, peeled, cored and sliced
  • Eggs 4, beaten

Method

1. To make a syrup: bring the cider, sugar, spices, sultanas, raisins and orange zest to the boil.

2. Break the bread into small pieces and mix into the syrup in a bowl. Cover with clingfilm and leave overnight.

3. The next day, melt the butter in a large frying pan and fry the apples on a medium heat for 3-4 minutes. Stir until they are lightly coloured and then leave to cool.

4. Pre-heat the oven to 175ºc/gas 4. Fold the eggs into the bread mixture, then fold in the apples and put the mixture into a loaf tin or a deep round cake tin, lined with greaseproof paper.

5. Bake for 30-40 minutes until the mixture is firm. Dust the top with the castor sugar while it’s still hot.

Churchill Recreate
South West 660
SW660
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  • Medium cider 400ml
  • Castor sugar 250g, plus extra for dusting
  • Ground cinnamon ½ tsp
  • Mixed spice ½ tsp
  • Sultanas 60g
  • Raisins 60g
  • Orange zest of half
  • Bread 400g
  • Butter 50g
  • Bramley apples 2 medium, peeled, cored and sliced
  • Eggs 4, beaten

1. To make a syrup: bring the cider, sugar, spices, sultanas, raisins and orange zest to the boil.

2. Break the bread into small pieces and mix into the syrup in a bowl. Cover with clingfilm and leave overnight.

3. The next day, melt the butter in a large frying pan and fry the apples on a medium heat for 3-4 minutes. Stir until they are lightly coloured and then leave to cool.

4. Pre-heat the oven to 175ºc/gas 4. Fold the eggs into the bread mixture, then fold in the apples and put the mixture into a loaf tin or a deep round cake tin, lined with greaseproof paper.

5. Bake for 30-40 minutes until the mixture is firm. Dust the top with the castor sugar while it’s still hot.

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