Slow baked bread and butter pudding with apple
2 teacakes, sliced and buttered 100g dried chopped apple 90ml milk 600ml double cream 100g soft brown sugar 6 eggs custard, to serve
In a dish, layer the teacake slices and chopped apple. In a pan, gently heat the milk, cream and sugar until just below boiling point. Crack the eggs into a separate bowl, pour the creamy mix over and whisk. Sieve the mixture over the bread. Leave to stand for 1 hr, then bake at 110°C/gas mark ¼ for approximately 2-21/4 hrs until set. Serve with the custard.