Apple & Bread & Butter Pudding

Apple & Bread & Butter Pudding


For 6 people ()

  • 1 loaf brown bread, lightly toasted and buttered
  • 1 cup(s) raisins
  • 1 can(s) evaporated milk
  • 1 can(s) condensed milk
  • 1 whole nutmeg, grated
  • 2 tablespoon(s) vanilla essence
  • 3 medium eggs, beaten
  • 1 bottle(s) rum cream (200 ml)
  • 2 cup(s) water
  • 3 tablespoon(s) Grace Margarine
  • 2 large American Apples, sliced
  • 1/2 cup(s) pancake syrup
  • 1/8 teaspoon(s) cinnamon powder

Apple & Bread & Butter Pudding Directions

Tear bread into pieces and place in a large bowl, add raisins.

In another bowl combine evaporated milk, condensed milk, nutmeg, vanilla, eggs, rum cream and water.

Add bread along with raisins and allow to soak for about 5 minutes.

Grease baking dish with 1 Tbsp. Grace Hello Margarine and scrape in the pudding mix.

Arrange slices of apples on top and glaze with a mixture of pancake syrup flavoured with cinnamon powder.  Finish with small dollops of Grace Hello Margarine.  Drizzle on additional pancake syrup, if desired.

Bake in a pre-heated oven at (350°F) 180°C for about 35 minutes.

Method Note:
Dollop - a lump or blob of something.
Otahetie Apples may be substituted for American Apples.

To Serve: Can be served warm with vanilla ice cream (optional).

Recipe submitted and presented by:  Chef Karl Hart

Difficulty: Easy
Preparation time: 20m

Cooking time: 40m