Baked Apple Pudding with Butterscotch Sauce and Chantilly Cream

Heat the oven to 200°C/180°C fan/gas 6. Butter a 1-litre pudding basin and place it on a baking tray.

Put 150g of the caster sugar and 3 tablespoons of water in a saucepan. Warm gently until dissolved, then cook until it becomes a pale caramel.

Add the peeled, cored and chopped apples, calvados, orange juice, cinnamon and 20g of the melted butter. Cover and cook for 5 minutes, then uncover and cook for 10–15 minutes until tender and almost dry. Cool completely.

Trim the crusts from the bread and flatten the slices lightly with a rolling pin. Dip each slice in the remaining melted butter and use them to line the basin, overlapping the edges so there are no gaps.

Fill the bread case with the cooled apples. Cover with the remaining buttered bread and press the edges together to seal.

Bake for 35–40 minutes until deep golden and crisp. Rest for 5 minutes, then turn the pudding out on to a serving plate.

For the sauce, put the remaining caster sugar and 4 tablespoons of water in a saucepan. Boil until dark golden, then whisk in the butter and stir in the cream. Simmer for 5 minutes until smooth.

Whip the double cream with the icing sugar and vanilla extract until it holds soft peaks.

Slice the pudding and serve with the warm butterscotch sauce and Chantilly cream.