APPLE AND BLACKBERRY BREAD-AND-BUTTER PUDDING
You will need:
Butter, for spreading 12 slices of white bread, crusts removed 200g (7oz) cooking apples, such as Bramley 150g (5oz) blackberries 450ml (15 ½ fl oz) single or regular cream 225ml (7 ¾ fl oz) milk 4 eggs 150g (5oz) caster sugar 1 tablespoon granulated sugar Pinch of ground cinnamon (optional)
Preheat the oven to 180°C/350°F/Gas 4. You’ll need a 20 x 25cm (8 x 10in) square, round or oval ovenproof dish.
Butter the bread, cut it into smaller pieces and arrange six of the pieces in the ovenproof dish with the butter side down. Peel and core the cooking apples and cut them into 2cm ( ¾ in) chunks.
Put the apple chunks and the blackberries in a layer on top of the bread. Arrange the remaining bread — again butter-side down and overlapping if necessary — to cover the fruit.
Pour the single or the regular cream, whichever you are using, and the milk into a saucepan, bring it to just under the boil, then remove it from the heat.
While the milk and cream are heating up, whisk the eggs and the caster sugar in a large bowl. Add the hot cream and milk and whisk to combine, then pour this custard over the bread and fruit and leave it to soak for 10 minutes. Sprinkle the granulated sugar over the top and the cinnamon, if you’re using it.
Put the dish in a bain-marie (a roasting tin filled with just enough boiled water to come halfway up the side of the dish). Put in the oven and bake for about one hour until the top is golden and the centre is set.