APPLE BREAD AND BUTTER PUDDING WITH BUTTERSCOTCH SAUCE

This is an easy, decadent dessert and a great end to Sunday lunch. I like to leave the crusts on the bread for the extra crunch they add, but feel free to remove them if you prefer.

Ingredients (serves 6) For the pudding

6 thick slices white bread, about 350g 75g butter, softened for easy spreading 400–450g dessert apples (I used about 8 small Harvey apples), cored and cut into wedges 650ml whole milk 4 large eggs 75g demerara sugar

For the butterscotch sauce

300ml double cream 100g soft dark brown sugar 25g butter ½ tsp salt

Method

1. Thickly butter each slice of bread and cut into four triangles. Arrange in a single, slightly overlapping layer in a baking dish. Tuck the apple wedges between the bread.

2. Beat the milk and eggs in a bowl and pour them over the bread and apples. Set aside for 30 minutes so the mixture soaks into the bread. Preheat the oven to 180°C.

3. Sprinkle the demerara sugar over the top and slide it into the hot oven to bake for 45–50 minutes or until the egg custard has set. Cover loosely with foil for the final 15–20 minutes if it is getting too dark.

4. To make the butterscotch sauce, add all the ingredients to a heavy-based saucepan and set over a low heat, stirring until the sugar dissolves. Allow it to simmer for a few minutes until you have a smooth, glossy sauce. Set it aside until you are ready to serve the pudding. The sauce is great served hot or at room temperature.