150g unsalted butter
6 tablespoons of golden syrup
150g dark muscovado sugar
4 apples cut into small pieces
2 large eggs beaten
200 ml milk
200ml double cream
Brioche loaf, white sliced loaf, or panettone ½ kilo/lb in weight thickly sliced
(I used 4 brioche buns)
1.Preheat the oven to 190 degrees
2.Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 – 10 minutes stirring all the time. Add the apple pieces to cook until softened, this will depend on apple type used
3.In a bowl mix together the eggs, milk and cream, Cut the bread into strips( like bread ‘soldiers’ and dip into the ‘eggy’ mix
4.Arrange half of them in a buttered 1.2 litre/2 pint ovenproof dish, then pour over half the apple mix.
5.Repeat with the remaining brioche/bread and apple mix.
6.Bake for 20- 30 minutes until the top is golden and the pudding is puffed up and bubbling.
7.Leave to rest in a low oven until ready to serve.