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“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.”


  • 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


  • 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.

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