I made some bread a few days ago that did not turn out that well. It goes to prove that one should choose the right flour and not just make-do. Also one needs a warm place to prove the bread on a cold day.
Not wishing to waste my efforts completely, I turned my thoughts to how best to salvage the situation. Bread and butter Pudding came immediately to mind. However, I don’t fancy currants all that much, and it just happened that I had some dried apple slices in the pantry, as well as a couple of fresh apples left over from the red cabbage I prepared. So I made this. I do (modestly) believe it is the best B&B pudding ever.
Spiced Apple Bread and Butter Pudding
- half a loaf of bread, thinly sliced and buttered one side –
- 400 ml milk
- 100 ml cream
- 4 eggs
- 1/4 cup sugar plus a bit more for sprinkling
- fresh apples peeled and sliced thinly and/or
- Dried apples soaked in Stones green Ginger Wine (or a favourite liqueur)
- vanilla essence
- a teaspoon of butter for greasing the dish
- butter a baking dish of appropriate size
- slice the bread, butter it one side, then generously dust each slice with cinnamon on the buttered side
- soak the dried apple in the booze of choice and/or
- peel, core and thinly slice the fresh apples
- place bread and apple in the dish, vertically,
- (You can sprinkle a little sugar on the apple if you like it really sweet)
- scald the milk and cream but do NOT let it boil.
- add the vanilla essence and any liqueur left over from soaking the dried apple
- beat the eggs and sugar together
- combine the egg mixture and milk
- pour the liquid over the bread and allow it to soak in for 20 or 30 minutes
- sprinkle some nutmeg and a a few spoons of sugar on top
- cover with foil or a lid if the dish has one and bake for 40 minutes in the oven at 170 C, remove the foil or lid ten minutes before the end of the cooking time. (covering the pudding helps it to rise and uncovering it crisps up the top)
The last effort had a slight accident. so I made it again, with the second of my frozen failed loaves of bread. This time I did some modifications and instead of adding the dried apple soaked in Green ginger wine, I used only fresh apple, and added some rum milkshake flavour to the milk/cream mix. The pictures now show the second attempt.