Slow baked bread and but­ter pud­ding with ap­ple

Landscape (UK) - - Savoury Treats -

Serves 4

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.

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