Bramley Apple and Cider PuddingCourse: DessertCuisine: English
400ml medium cider
250g caster sugar plus extra for dusting
½ tsp ground cinnamon
½ tsp mixed spice
Grated zest of half an orange
400g brown or white bread
4 eggs, beaten
2 medium sized Bramley apples, peeled, cored and sliced
- 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.