May 26, 2019May 26, 2019 Pin Print 0 from 0 votes Servings8servingsPrep time20minutesCooking time30minutesCalorieskcal “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 400ml medium cider 250g caster sugar plus extra for dusting ½ tsp ground cinnamon ½ tsp mixed spice 60g sultanas 60g raisins Grated zest of half an orange 400g brown or white bread 4 eggs, beaten 2 medium sized Bramley apples, peeled, cored and sliced 50g butter Directions 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. 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.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. Bake for about 30-40 minutes until the mixture is firm. Dust the top with caster sugar whilst it’s still hot.