Try out this warming twist on the classic bread and butter pudding, serve with lashings of custard or cream
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
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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Following head chef residencies around the world and a short spell on luxury yachts, David Koeman has dropped anchor at Constantine Bay to captain the kitchen at Treglos Hotel