AP­PLE AND BLACK­BERRY BREAD-AND-BUT­TER PUD­DING

Sunday Independent (Ireland) - Life - - RECIPES -

Serves 6-8.

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.

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