Apple & Spice Brunch Pudding
There are only 12 sleeps more until Christmas and I for one am very excited to see what Santa puts under my tree this year - I promise I have been a very good girl Santa!
This year Santa is in for a treat with this delightful Apple & Spice Brunch Pudding! Full of apples, cinnamon, spices and nuts it is really full of the spirit of Christmas! Now for those of you who want a lazy Christmas morning this recipe is the one for you because these are prepared the night before and stored overnight in the fridge to allow the flavors to mingle so that in the morning you simply pop them in the oven, bake and enjoy with some fresh cream, custard or dare I say it, ice-cream. Ah I can't wait!
Add choc-chips, different fruits or even some finely chopped naked ginger to make yummy variations
Half the recipe for a smaller group of people
YOU WILL NEED
2 tablespoons butter
4 cups peeled, thinly sliced apples (I choose ones that are slightly tart in flavour but any will do)
7 tablespoons sugar
2 cups milk
½ teaspoon cinnamon
¼ teaspoon mixed spice
2 teaspoons finely chopped mixed peel (optional)
1 teaspoon vanilla extract
24 slices of cinnamon & raisin bread
Enough butter to cover 24 slices of bread on one side
1 cup chopped nuts (walnuts, pecans, hazelnuts and almonds will all work)
1-2 tablespoons raw sugar for sprinkling on top (optional)
In a large non-stick pan melt butter over medium-high heat. Add the apples and 2 tablespoons of the sugar and cook down until the apples are tender and have some “give” in them. Set aside to cool.
In a medium sized mixing bowl add the remaining 5 tablespoons of sugar, milk, cinnamon, mixed spice, mixed peel, vanilla extract and eggs and whisk until well combined. Set aside.
Grease 12 ½-cup capacity square ramekins and place them on a tray so they are easy to store.
Cut your bread to fit the ramekins and butter on one side.
Place buttered bread into the base of each ramekin.
Add the apple mixture on top of the bread dividing equally between all 12 ramekins.
Set aside ¼ of the nuts for the top and divide the remaining ¾ equally over the apple mixture in 12 ramekins.
Cover with the remaining slices of bread and press down a little.
Give your milk a quick whisk again and then divide the mixture evenly between the ramekins.
Garnish with the remaining nuts and a light sprinkle of raw sugar if desired.
Cover with plastic wrap and store overnight in the fridge.
In the morning heat your oven to 180ºC /350ºF.
Remove the plastic wrap and sprinkle with a little raw sugar if desired.
Bake for 30-40 minutes or until golden on top.
Serve warm with cream, custard or even ice-cream.
MAKES 12 SERVES