Apple Bread Pudding

"Who has time to bake apple pies? Seriously? I’ve been craving a decent apple pie for ages but instead of messing around with puff pastry, finding a pie dish and locating a suitable window-sill for it to cool on…"

I did play around with the idea of making a strudel but then I would have had to work with delicate pastry and end up inadvertently ripping it apart with my clumsy man-hands.

So here’s an easy to make, easy to bake, apple-bread pudding that doesn’t require you to run off to the supermarket to buy pastry or cooking apples.  A lot of apple-bread recipes use ‘stale’ bread but, well, my mind would have snapped in half if I had done that so what I’ve done instead is…well…read on and see what we’ve done instead….

Preheat your ovens! I set mine to 160C. Tear the small loaf into small pieces then stick them in the oven for 5 minutes. Remove and add to a mixing bowl.

Add the cinnamon, apples and raisins and mix well. In another dish heat up the milk and butter until the butter is melted. Optional: depending on how sweet you want the disk to be you can add two table spoons of sugar (brown sugar is best but any will do. Add it to the hot milk and butter until it melts).

Transfer the bread mix to a buttered baking dish and slowly pour over the mixture. You want to try and get the whole mix wet. I didn’t mix it in the bowl because I still wanted the peaks and edges to the pudding.

Add to the oven and bake for 45 mins.

In the meantime, cut open the vanilla pod and scrape out the insides before adding to the double cream and sugar. Whisk until the double cream thickens and chill in the fridge until the pudding is ready.

Check the pudding is cooked the standard way – put a knife in the middle and check the blade is clean when it’s pulled out. Serve with a generous dollop of vanilla cream and enjoy!

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