A version of Apple Bread and Butter Pudding from Waitrose.
Ingredients
- 4 tbsp demerara sugar
- 35 g unsalted butter softened, plus extra for greasing
- 3 granny smith apples peeled, cored and cut into wedges
- 250 g day-old crustless white bread sliced and cut into triangles
- 150 g blackberries
- 3 eggs
- 300 ml whipping cream
- 300 ml whole milk
- 1 tsp vanilla bean paste
- CARAMEL SAUCE
- 50 g unsalted butter
- Pinch of sea salt
- 75 g demerara sugar
- 75 ml whipping cream
- 75 ml whipping cream
Servings:
Instructions
- Preheat the oven to 170 ̊C, gas mark 3. Put 1 tbsp demerara sugar in a pan with 1 tsp of water, cook over a medium-high heat and swirl the pan around until the sugar starts to melt.
- Add 25g butter and swirl the pan again until it has melted and melded with the sugar, then add the apple wedges and cook, stirring, for 2-3 minutes until glossy and the fruit is starting to soften; set aside.
- Meanwhile, lightly grease a 1 litre ovenproof dish (such as a 23cm round pie dish), then spread the remaining 10g butter on the bread. Arrange the bread, apples and blackberries in the dish.
- Whisk the eggs in a bowl. In the same pan you used for the apples, heat the cream, milk, 2 tbsp sugar and the vanilla. When steaming hot, slowly pour the cream mixture over the eggs, whisking all the time until combined.
- Pour this mixture all over the bread and fruit, soaking them in the custard. Scatter with the remaining 1 tbsp sugar and bake for 30-35 minutes until golden and set. Cool the pudding for at least 10 minutes.
- Meanwhile, make the caramel sauce. Heat the butter and sea salt in a pan and, when foaming, add the sugar. Cook and swirl for 1 minute until the sugar starts to melt, then add the cream. Bubble, stirring occasionally, for 1-2 minutes, then, while still hot, drizzle over the pudding to serve.
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