Toffee Apple Bread & Butter Pudding

Due to a leaking pipe, I spent 2 days of my Easter break waiting around for the plumber. This gave me plenty of time to catch up on 90210 and for cooking tasty treats! I love traditional bread & butter pudding but this version is even better, the apples are a delicious addition and the toffee custard makes it even more sweet and moreish than usual.

I only made half the recipe below and it served 5, so unless you have lots of people coming over or you want to eat bread & butter everyday for a week, just do half the recipe!

Serves 8

50g/2oz butter

6 apples, peeled, cored and cut into wedges

175g/6oz golden caster sugar

568ml pot double cream

400g brioche loaf, cut into finger thick slices then into triangles

100g/4oz raisins

4 egg yolks

1. Heat the butter in a non stick frying pan until sizzling. Add the apples and 150g of the sugar. Cook over a high heat until the apples are caramelised and juicy
2. Stir in the cream, bring to boil and cook for one minute. Strain the apples and collect the cream in a jug
3. Layer an ovenproof dish with brioche, apples and raisins. Finish off the top layer with brioche and raisins
4. Whisk the egg yolks into cream and ladle over the pudding. Sprinkle over remaining sugar and bake at 180C/fan 160C/gas 4 for 35–40 minutes until crisp and golden
5. Serve with cream or ice cream

Apples cooking:

Before it went in the oven:

Cooked bread & butter pudding - tasty: