Apple and cider bread pudding

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

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

Serves    8

Oven temp    175ºc / gas 4

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  • You will need
  • Method
  • 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.

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.

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