Apple cider bread pudding
Our take on a traditional dessert, this sticky cider bread pudding is a delicious treat all year round. Serve up with lashings of cream or vanilla ice cream.
- 400ml medium dry cider
- 400g brown or white bread
- 250g caster sugar, plus extra for dusting
- 4 eggs
- 2 medium-sized Bramley apples
- 60g raisins
- 60g sultanas
- 50g butter
- ½ teaspoon ground cinnamon
- ½ teaspoon mixed spice
- Half an orange
Zest the orange and mix it with the cider, sugar, spices, sultanas and raisins in a pan. Bring to the boil and stir until it becomes a thick syrup.
Break the bread into small pieces and mix it into the syrup. Decant it all into a bowl and cover it with cling film.
Chill in the fridge overnight, letting the bread soak up the flavours.
Peel, core and slice the apples.
Melt the butter in a big frying pan and cook the apples on medium heat for three or four minutes. Stir regularly until the apples are lightly coloured.
Leave to cool.
Heat the oven to 175ºC/155ºC fan/gas mark 4.
Beat the eggs in a bowl and fold them into the bread mixture.
Scatter in the apples and fold into the mixture.
Line a loaf tin or deep cake tin with greaseproof paper.
Bake in the oven for 30 - 40 minutes until the mixture is firm.
While the cake is still hot, dust with extra sugar.