“As a kid I remember the bread pudding my Gran used to make would be a regular tea time snack. It’s one of those puddings or cakes that all households that cook should make once a week. It makes a great tea time snack or try serving it as a pudding with some homemade ice cream like marmalade or even brown bread ice cream.” Mark Hix.
- 400ml medium cider
- 250g caster sugar plus extra for dusting
- ½ tsp ground cinnamon
- ½ tsp mixed spice
- 60g sultanas
- 60g raisins
- Grated zest of half an orange
- 400g brown or white bread
- 4 eggs, beaten
- 2 medium sized Bramley apples, peeled, cored and sliced
- 50g butter
What To Do:
1. Bring the cider, sugar, spices, sultanas, raisins and orange zest to the boil. Break the bread into small pieces and mix into the syrup in a bowl. Cover with cling film and leave overnight. Meanwhile melt the butter in a large frying pan and fry the apples on a medium heat for 3-4 minutes, stirring as they are cooking, until they are lightly coloured then leave to cool.
2. Pre-heat the oven to 175ºC/350ºF/gas mark 4. Fold the eggs into the bread mixture then fold in the apples. and put it into a loaf tin or a deep round cake tin, lined with greaseproof paper. Bake for about 30-40 minutes until the mixture is firm. Dust the top with caster sugar whilst it’s still hot.
Recipe from www.bramleyapples.co.uk.