Both me and my husband loved this pudding, but all three of our kids weren’t keen on this.
ingredients 1.5kg cooking apples grated rind and juice of 1 lemon 4-5 tbsp caster sugar 10 slices of bread, crust removed 175g light muscovado sugar 50g butter 2 tbsp golden syrup
1. Turn the oven to gas mark 5/190c . Butter an oven proof dish. Peel, core and slice the apples and place into a large saucepan. Add the lemon rind, juice and about 5-8 tbsp of water. Bring to the boil, then cover tightly with a lid, cook for about 8 minutes until apples are soft and fluffy. Then stir in the caster sugar and cook uncovered for another 5 minutes until apples are nice and pulpy.
2. Put the muscovado sugar, butter, syrup and 3 tbsp of water in a pan. Bring slowly to the boil, stirring until the sugar has dissolved, then boil hard for 1-2 minutes until the sauce is slightly syrupy.
3. Cut the slices of bread in half and then dip them into the toffee sauce. Flip them over quickly and lightly coat both sides. (It doesn’t matter if there not completely covered). Then line the oven dish with half of the bread. Spoon the apple in to the dish and then cover with the rest of the bread. Drizzle over any remaining toffee.
4. Bake in the oven for 20-25 minutes until crisp and golden. Cool slightly and serve with warm custard