Served with custard or thick pouring cream, this will become a definite family favourite
Ingredients
3 medium cooking apples, peeled and thinly sliced
1/2 the zest and all the juice of 1 small orange
4oz (110g) butter
Approximately 12 thinnish slices bread from a small brown wholemeal or white day-old loaf
3oz (75g) demerara sugar
Method
Preheat the oven to 180C/160c fan/gas 4
Melt the butter in a saucepan over a low heat.
Cut the crusts off the bread slices, and using a pastry brush, spread 6 or 7 on both sides with melted butter (reserving some for the rest). Press them down firmly, in a deep 8x6inch (20x15cm) and 2inch (5cm) well buttered dish, covering the base and sides as a lining. Press them down firmly, then sprinkle in a layer of sliced apple, a little grated orange zest and juice, and a layer of sugar.
Carry on like this until all the apple is used, but keep back a tablespoon of sugar. Brush melted butter on the other slices of bread and press them on top. Sprinkle on the remaining sugar and add any melted butter that’s left over.
Bake the pudding for 50-55 minutes or until the top is crisp, golden and crunchy and the apples inside are soft.
Author: Ros
Author of What's On and Life In The Kitchen!