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Apple Bread and Butter Pudding - Organic Box News   7th-10th November

Mattby Matt, 5 yr, 10 m ago in Blog
Comments | Tags: Box News, UK, apple, desserts

Sprout tops are sometimes called ‘winter greens’ to make them sound a bit less like a by-product of Brussels sprout production. To people who know their greens, however, they’re a rare treat, with their firm texture and fine flavour. Cook them as you would spring greens. This week’s leeks and squash come from the same Yorkshire farm; The blue skinned ‘Crown Prince’ is an excellent variety for growing in the North.Crown Prince squash  id= Whole they will keep for months in a warm room and get sweeter as they ripen. Our problem, each year, is keeping them warm enough in this cold building here. They develop soft rotten patches when they get too cold. Spanish red peppers are still good value so we’re using them again this week and look out for a couple of Italian round chillies in your box; good for flavouring squash soup. This week’s potato is ‘Sante’. In the fruit boxes the English apples are ‘Red Pippin’ (also known as Fiesta) and the grapes are ‘Italia’; they often look very scruffy at this end of the season and have a tendency to take on a brownish colour, but they’re very tasty. 

Apple Bread and Butter Pudding

For this you need a good quality but slightly stale white bread and if you want a really sublime result, use one of our Cat Lane Bakery brioche and use a little less sugar. This is a great way of using up any below par dessert apples you have lurking in the fruit bowl. 

  • 4 medium eating apples peeled cored and cut into raisin sized dice
  • 1 heaped tbsp raisins
  • 4 tbsp golden caster sugar
  • 40g butter
  • 350g bread sliced and cut into triangles (4 triangles per slice for large loaves, 2 for small)
  • 200ml double cream
  • 300ml milk
  • 3 eggs
  • 1/2 tsp mixed spice,
  • a scraping of nutmeg 

 

  1. Smear half the butter around a ovenproof dish (about 20cm 30cm) and use the rest to butter the bread
  2. Lay the bread slices in the dish at a 45 degree angle, sprinkling on apple and raisins as you go
  3. Beat together the cream, milk, 3 tbsp sugar, eggs and spices.
  4. Pour over the bread and press the bread down into the custard.
  5. Sprinkle on the remaining tbsp sugar and bake at 170c for about 45 minutes, or until the custard is set and the dish is brown and crispy on top.
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