How to make it

  • Put 3 oz (75 grams) of sugar and 4 fl oz (100 ml) of water in a saucepan.
  • Heat gently until the sugar has dissolved, then bring to a boil and heat for about 5 minutes until it turns to a caramel color.
  • Immediately, carefully pour the caramel into a 9 inch (23 cm) deep ring mold and swirl to coat the bottom of the mold.
  • Put the raisins in a small bowl, cover with the brandy and leave to marinate for 30 minutes.
  • Put the bread or cake in a large dish and pour over the milk.
  • Set aside.
  • Meanwhile, core, peel and thinly slice the apples.
  • In a large bowl, whisk together the remaining sugar with the eggs, salt and butter until well blended.
  • Drain the raisins and add to the sugar mixture with the brandy and the apple slices.
  • Drain the soaked bread, add to the mixture and blend the ingredients together.
  • Preheat the oven to 350 F. (180 C.)
  • Pour the apple and bread mixture into the mold, spreading it in evenly.
  • Place the mold in a roasting tin and fill the tin with enough boiling water to come 1 and 1/2 inch (4 cm) up the sides of the mold.
  • Bake in the oven for 45 minutes until set.
  • Remove the mold from the tin, let it stand for 2 minutes, then place a serving dish over the top of the mold and carefully invert the pudding onto it.
  • Shake and release the pudding and the sauce.
  • Serve warm, cut into wedges.

Reviews & Comments 2

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    " It was excellent "
    notyourmomma ate it and said...
    Oh, this is very nice.
    Was this review helpful? Yes Flag
    " It was excellent "
    tilgidh ate it and said...
    I love it.

    Thank you for sharing. *5*

    Was this review helpful? Yes Flag

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