
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.
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Chill in the fridge overnight, letting the bread soak up the flavours.
Peel, core and slice the apples.Â
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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.Â
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Leave to cool.
Heat the oven to 175ºC/155ºC fan/gas mark 4.
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Beat the eggs in a bowl and fold them into the bread mixture.Â
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Scatter in the apples and fold into the mixture.
Line a loaf tin or deep cake tin with greaseproof paper.
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Bake in the oven for 30 - 40 minutes until the mixture is firm.Â
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While the cake is still hot, dust with extra sugar.
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