Sunday, 11 March 2012

Apple and Cranberry Bread Pudding

We had some hot cross buns lurking around the kitchen (makes them sound like under-cover hostiles!) so I used them in a bread-and-butter pud, but without the butter, so not too naughty.  (we had all that chocolate cake and caramel flapjacks lying about for those purposes).  Anyway, I peeled and chopped a couple of Bramley apples which were lightly cooked with a couple of tablespoons of sugar, and then mixed with a handful of sultanas and dried cranberries (craisins) which had been soaked in Calvados.  This mix was then placed in the bottom of a Pyrex dish, then topped with 3 chopped hot cross buns.  A custard of 3 eggs, 3/4 pint of milk and 2 tablespoons sugar, along with a teaspoon of vanilla essence, was poured over.  Scatter with a few more dried cranberries, cover with foil, and bake in a bain marie at 175C for 45 minutes.  Serve warm with cream if liked, or I had some custard that I poured over - gilding the lily, I know.  Frugal and delicious after a roast leg of pork.

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