Servings
10
Ready In:
1hr 10mins
Good For:
Dessert or dinner party
Ingredients
- 10 small cinnamon doughnuts
- 6 egg yolks
- 100g granulated sugar
- 30g brown sugar
- few drops of vanilla
- 1tsp lemon zest
- 1 lemon- juice
- 4 cardamom pods
- 2 cloves
- 250ml cream (for custard)
- 200ml milk
- 100g dried fruit (I used sultanas)
- 100ml cream
- 10 medium-sized apples- peeled, cored
- 90g butter
- 80g brown sugar
- 1 lemon-juice only
- sour cream to serve
- icing sugar to serve
Step by Step Instructions
Step 1
Preheat the oven to 100°C.
Pour milk and cream (for custard), cloves, cardamom and lemon zest into a medium pot and heat to a simmer.
Whisk together egg yolks, and brown and granulated sugars to a light sabayon or until smooth and creamy. Pour over the warmed milk mixture in two stages, whisking through the egg mixture until combined. Add vanilla.
Leave the mixture to steep while you prepare the doughnuts.
Step 2
Using a 40cm x 20cm baking dish sprayed with oil, slice each doughnut into 3 pieces and spread evenly over the tray.
Pass the custard through a sieve over the doughnuts trying to soak as many doughnuts as you can. Push down gently on the doughnuts and with the back of a spoon push them into the custard. Pour 100ml cream over the doughnuts.
The custard won’t cover the doughnuts so please don’t worry. Leave to soak for 15mins and then cover them with tin foil and bake for 30mins with the foil and then 30mins without at 100°C.
Step 3
Preheat an oven to 250°C.
Cut each apple into finger-tip-sized pieces and place them into a roasting tray or metal dish. Metal dishes will be better for roasting fruit and they conduct the heat better.
Add pieces of butter and brown sugar to the apples. Add lemon juice, stir through and place into the oven to golden roast for 30mins. Don’t stir while the apples are cooking.
Once they are golden, sticky and soft remove them from the oven.
Step 4
After 1 hour of cooking at 100°C, the bread and butter pudding should be cooked. Check that the egg custard is just starting to set and not firm.
Remove from the oven once cooked and leave to stand for 5mins.
Step 5
Once the apples have rested for 5mins after cooking, stir through to mix through the butter sauce which will have formed during cooking. If there are butter pieces then warm the apples slightly and then mix through.
Spoon the apples over the pudding and dust the with icing sugar.
Step 6
This dessert goes perfectly with sour cream, creme fraiche or just simply whipped cream with a little lemon juice added and a slight pinch of icing sugar.
More Recipes
Pavlova with Mixed Berries and Sweetened Cream (GF)
Makes 12-14 Ready In: 1hr 45minsGood For: Dinner party, dessert, pot luck meal etcIngredients 200ml egg white (4 eggs) 400g caster sugar 2 dsp cornflour 1dsp white vinegar large pinch salt 1 x recipe berry compote (see recipe section/cakes and mini-baked delights)...
French Apple Flan
Makes 5-6 small flansReady In: 40mins (plus 30mins resting)Good For: Breakfast pastry, dessert or morning teaIngredients 1/2 batch of sweet pastry (see in recipe book) 3 golden delicious apples (or other sour variety) 25g caster sugar (for apples) 20g brown sugar (for...
Savoury Scrolls with Cheesy Fondue, Sweetcorn & Spinach (V)
Makes 35-40 scrollsReady In: 90mins plus (1hr fermentation)Good For: Snack, brunch, lunch & picnicIngredients 1.4kg strong flour 50g sourdough starter (optional) 18g dried yeast 25g salt 1 egg- beaten 10g sugar 110ml milk- warm but not hot...
