Bread, butter and apple pudding

Serves four

Pre-heat your oven to gas mark 4/180°C.

Taking a loaf of white bread, cut six slices. Half these and then butter both sides. Arrange three around the bottom of a large ceramic roasting dish or baking tin.

Slice and core three cooking apples and chop into small chunks. Arrange these over your bread and then finish off by scattering 50g of raisins or currants and topping the dish with the three remaining slices of bread.

For the custard, into a saucepan over a medium heat, pour 50ml of double cream, 350ml of milk and gently stir until the mixture just starts to bubble. Into a separate bowl, thoroughly combine a teaspoon of vanilla essence, a teaspoon of cinnamon, 10g of caster sugar and two eggs.

Pour the milk mixture over the egg mixture, stirring as you do so. Transfer the custard to the roasting tin, pouring over the bread slices and apples.

Finish the dessert by drizzling maple syrup and adding a further 20g of caster sugar. Bake in the oven for around 30-40 mins, or until golden. Serve with fresh cream or custard.

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Incorporate apples into a traditional bread and butter pudding