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Apple and blackberry bread and butter pudding

This is a really comforting, autumnal dessert, delicious with a dollop of whipped cream. It’s also a great excuse to get the family out picking blackberries. These can be substituted with raisins, however, if you prefer.

SERVES 6–8 VEGETARIAN

Butter, for spreading

12 slices of white bread, crusts removed

200g (7oz) cooking apples, such as Bramley

150g (5oz) blackberries

450ml (16fl oz) single or regular cream

225ml (8fl oz) milk

4 eggs

150g (5oz) caster sugar

1 tbsp granulated sugar

Pinch of ground cinnamon (optional)

20 × 25cm (8 × 10in) square, round or oval ovenproof dish

1 Preheat the oven to 180°C (350°F), Gas mark 4.

2 Butter the bread, cut into smaller pieces and arrange 6 in the ovenproof dish, butter side down. Peel and core the cooking apples and cut into 2cm (¾in) chunks. Place the pieces and blackberries in a layer on top of the bread. Then arrange the remaining bread, again butter side down and overlapping if necessary, to cover the fruit.

3 Pour the cream and milk into a saucepan, bring to just under the boil and remove from the heat.

4 While the milk and cream are heating up, whisk together the eggs and caster sugar in a large bowl. Add the hot cream and milk and whisk to combine, then pour this custard over the bread and leave to soak for 10 minutes. Sprinkle the granulated sugar over the top and the cinnamon (if using).

5 Put the dish in a bain-marie (a roasting tin filled with just enough boiled water to come halfway up the side of the dish). Place in the oven and bake for about 1 hour until the top is golden and the centre set.

RACHEL’S TIP

This can be prepared in advance and left in the fridge overnight, uncooked. If making it this way, don’t heat up the milk and cream but add them cold to the whisked eggs and sugar.