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Apple Bread Pudding
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Enhance a standard bread and butter pudding with a layer of apples and a splash of rum to create a scrumptious dessert.
Preparation Time: 35 minutes
Cooking Time: 1hr 10 mins
Makes: 6 - 8 servings
4 cooking apples
100g raisins
125g stale bread
1 tsp Truvia sweetener (or 30g caster sugar)
½ tsp ground cinnamon
½ tsp ground nutmeg
1 egg
120ml water
2 tbsp lemon juice
3 tbsp dark rum
3 tbsp margarine
1 tbsp almond milk
2 tbsp apricot jam
Method
Soak the raisins in boiling water.
Core, peel, and slice the apples.
Cook the apples in a saucepan with 120ml water, rum, lemon juice, and sweetener/sugar.
Cover with a lid and allow to simmer for twenty-five minutes, stirring occasionally until like apple sauce.
Butter both sides of the bread before toasting, and then line the bottom of a roasting dish.
Pre-heat oven to 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas.
Beat the egg with milk, cinnamon, and nutmeg.
Pour the egg mixture over the toast.
Drain the raisins and stir them into the apple sauce, along with the raisins.
Pour the apple sauce over the top and bake for forty-five minutes.
Categories
#Apple
#Bread
#Pudding
#Bread Pudding
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