Bramley Apple and Cider Pudding
Serves: 8 Ready in: 60 mins +
This pudding is perfect for autumnal evenings.
Ingredients:
400ml British medium cider
250g caster sugar, plus extra for dusting
1/2 tsp ground cinnamon
1/2 tsp mixed spice
60g sultanas
60g raisins
grated zest of 1/2 an orange
400g brown or white bread
4 free-range eggs, beaten
2 medium-sized Bramley apples, peeled, cored and sliced
50g butter
method:
- 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 clingfilm 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.
- Preheat the oven to 175C/350F/Gas 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. Store any leftover cake in an airtight tin.
