Apple and cider pudding recipe

Apple and cider pudding recipe

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.

Ingredients

  • 400 ml Medium cider
  • 250 g Caster sugar plus extra for dusting
  • 0.5 tsp Ground cinnamon
  • 0.5 tsp Mixed spice
  • 60 g Sultanas
  • 0.5 Grated zest of orange
  • 400 g Brown or white bread
  • 4 Eggs, beaten
  • 2 Medium sized Bramley apples, peeled, cored and sliced
  • 50 g Butter
  • 60 g Raisins
  • 14.1 fl oz Medium cider
  • 8.8 oz Caster sugar plus extra for dusting
  • 0.5 tsp Ground cinnamon
  • 0.5 tsp Mixed spice
  • 2.1 oz Sultanas
  • 0.5 Grated zest of orange
  • 14.1 oz Brown or white bread
  • 4 Eggs, beaten
  • 2 Medium sized Bramley apples, peeled, cored and sliced
  • 1.8 oz Butter
  • 2.1 oz Raisins
  • 1.7 cups Medium cider
  • 8.8 oz Caster sugar plus extra for dusting
  • 0.5 tsp Ground cinnamon
  • 0.5 tsp Mixed spice
  • 2.1 oz Sultanas
  • 0.5 Grated zest of orange
  • 14.1 oz Brown or white bread
  • 4 Eggs, beaten
  • 2 Medium sized Bramley apples, peeled, cored and sliced
  • 1.8 oz Butter
  • 2.1 oz Raisins

Details

  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 40 mins
  • Serves: 8

Step-by-step

  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.
  2. 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.
  3. 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.
  4. Bake for about 30-40 minutes until the mixture is firm. Dust the top with caster sugar whilst it's still hot.

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