I usually love Autumn, going for woodland walks in our wellies, scrunching through the leaves. Sadly we’ve only managed one short walk so far this season, as son1 isn’t really feeling upto much walking due to his leukaemia.
However at least one thing remains constant, being able to cook lovely warm nourishing food with some of the seasonal produce available at this time of year. I blogged last week about my pumpkin soup. But already pumpkins seem to have disappeared from the shelves at the shops. What a shame, there are so many great pumpkin recipes. We don’t just want pumpkins to make jack o’ lanterns, although that is great fun. Pumpkins won’t have vanished from the shelves in the US, with pumpkin pie being traditional Thanksgiving fare, so where have they gone here? I hope they haven’t been thrown away just to make room for all the Christmas lines.
Anyhow at least some seasonal food like apples and plums don’t disappear. Our old house had several fruit trees, so I used to make lots of puddings at this time of year. I still do, but now I have to rely on buying my fruit or gifts from others with a fruit glut. So having been given a bag of apples, I thought that I would share an unusual apple recipe on my blog today that I originally posted on Gourmandize.
Apple Bread and Butter Pudding
This recipe is my personal creation. It is a fruity variant on the traditional Bread and Butter Pudding. Served hot, delicious with custard or cream. Serves 4.
200g cooking apples,
100g white bread
1 tsp cinnamon powder
Grease a pie dish with butter.
Spread each slice of bread with butter, then cut into triangles or fingers. I leave the crusts on the bread to avoid wastage, but cut them off if you prefer.
Peel, core and slice the apples.
Arrange a layer of half the bread, buttered-side up, in the bottom of the dish.
Then add a layer of all the apple and currants. Sprinkle with the cinnamon.
Then finish with a layer of remaining bread, then put to one side.
Gently warm the milk over a low heat. Don’t let it boil.
Crack the eggs into a bowl, add three quarters of the sugar and whisk.
Add the warm milk to the egg mixture and stir, then pour over the prepared bread and apple. Sprinkle with the remaining sugar and leave to stand for 30 minutes.
Preheat the oven to 180 deg C.
Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
Footnote – Tiendeo competition has now been extended to 15 Nov.