Buttery Apple Pudding

Name: Buttery Apple Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: British
Ingredients: 250g Bramley Apple peeled, cored and thinly sliced; 75g Caster Sugar; 8 slices Sliced white or brioche bread crusts removed; 1 Egg yolk; 250g Coxs Apple peeled, cored and thinly sliced; 120g Butter plus extra for greasing; 1/2 lemon Zest finely grated; 1/4 tsp ground Cloves

A classic British apple pudding with softly spiced fruit, buttery bread and a crisp golden top.

65 mins Serves 4Oven

Ingredients ↓Method ↓

Ingredients

250g Bramley Apple peeled, cored and thinly sliced
75g Caster Sugar
8 slices Sliced white or brioche bread crusts removed
1 Egg yolk
250g Coxs Apple peeled, cored and thinly sliced
120g Butter plus extra for greasing
1/2 lemon Zest finely grated
1/4 tsp ground Cloves

Method

20 mins prep40 mins cook65 mins total

Heat the oven to 180C fan/200C/Gas 6. Grease a 600ml pudding basin generously with butter.
Put the sliced Bramley and Cox apples in a pan with the caster sugar, ground cloves, lemon zest and 30g of the butter. Cook gently for 8–10 minutes until soft, then mash to a coarse purée and leave to cool.
Melt the remaining butter. Brush both sides of the bread with it, reserving enough slices to cover the top, then line the basin with overlapping bread so there are no gaps.
Stir the egg yolk into the cooled apple mixture and spoon it into the bread-lined basin. Cover with the remaining buttered bread and press down firmly.
Cover the basin with foil and bake for 30 minutes. Remove the foil and bake for a further 7–10 minutes until the top is crisp and golden.
Rest for 5 minutes, then loosen the edges and turn the pudding out onto a plate. Serve warm with custard, clotted cream or vanilla ice cream.

Notes

Use a mix of Bramley and Cox apples for a balance of sharpness and sweetness. Brioche also works well in place of white bread.

About this recipe

Soft Bramley and Cox apples are cooked with sugar, lemon zest and a hint of clove, then baked inside buttery slices of bread. The pudding turns crisp and golden on top while staying tender underneath.

Serve warm with vanilla custard, clotted cream or ice cream.