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Bread and Butter Pudding

30 minutes - 40 minutes
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35 minutes

Apple and Orange Crunch

50 minutes - 55 minutes
to cook

I like this crunchy pudding, served with proper custard or, failing that, a thick pouring cream.

You can watch how Delia makes custard in our Cookery School Video, click the image to play.

A picture of The Delia Collection: Puddings

This recipe is from The Delia Collection: Puddings. Serves 4

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  • method
  • Ingredients

Method

Melt the butter in a saucepan over a low heat.

Cut the crusts off the bread slices, and, using a pastry brush, spread 6 or 7 on both sides with melted butter (reserving some for the rest). Place them in the baking dish, covering the base and sides as a lining. Press them down firmly, then sprinkle in a layer of sliced apple, a little grated orange zest and juice, and a layer of sugar.

Carry on like this until all the apple is used, but keep back a tablespoon of sugar. Brush melted butter on the other slices of bread and press them on top. Sprinkle on the remaining sugar and add any melted butter that's left over.

Bake the pudding for 50-55 minutes or until the top is crisp, golden and crunchy and the apples inside are soft.

Ingredients

3 medium cooking apples, peeled and sliced thinly
1/2 the zest and all the juice of 1 small orange
4 oz (110 g) butter
approximately 12 thinnish slices bread from a small brown wholemeal or white day-old loaf
3 oz (75 g) demerara sugar

Additional

Pre-heat the oven to gas mark 4, 350F (180C).

Using a fan-assisted oven? Click here

Equipment

You will also need a baking dish measuring 8 x 6 inches (20 x 15 cm), and 2 inches (5 cm) deep, well buttered.

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