Bramley apple and cider pudding

I came across this recipe in the March 2011 edition of Country Kitchen magazine, and decided to give the recipe a try. The recipe recommends serving with either marmalade or brown bread ice cream. However, I was keen to try a new ginger flavoured yogurt I purchased yesterday, and it worked! It saves on the calories, as I keep trying to kid myself. Looks like an extra 30 minutes on the exercise bike for me.

Serves 8
(original recipe by Mark Hix)

400ml medium cider
250g caster sugar, plus extra for dusting
1/2 tsp ground cinnamon
1/2 tsp mixed spice
60g sultanas
60g raisins
grated zest of half an orange
400g bread (white, brown or a mixture of both)
4 eggs, beaten
2 medium sized Bramley apples, peeled, cored and sliced
50g butter

1) Bring the cider, sugar, spices, sultanas, raisins and orange zest to the boil. Break the bread into small pieces and mix into the cider syrup. Cover with cling film and leave overnight. Melt the butter in a large frying pan and fry the apples on a medium heat for 3-4 minutes, stirring as they are being cooked, until they are lightly coloured. Leave to cool.

2) Pre-heat the oven to 175oC, 350oF, gas 4. Fold the eggs into the bread mixture, then fold in the apples. Put the mixture into a loaf tin or a deep round cake tin lined with greaseproof paper. Bake for about 30-40 mins until the mixture is firm. Remove form the oven and dust the top with caster sugar whilst it’s still hot.

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