Bread, Butter and Apple Pudding

A variation of the old favourite with apples and fruit rinds added for extra succulence. The bread may also be spread with chunky marmalade if liked

Serves: 4-5


  • 4-5 Slices of Bread (brown or White)
  • 50g Butter
  • 100g Mixed Dried Fruit
  • 25g mixed Peel
  • Grated rind 1 Orange or Lemon
  • 2 Cooking Apples, peeled, cored and sliced
  • 75g Demerara Sugar
  • 3 Eggs
  • 450-570ml Milk
  • Little Mixed Spice or Ground Cinnamon


  1. Spread the bread with most of the butter and use the remainder to grease a 1 litre ovenproof dish
  2. Cut the bread into strips and arrange in layers alternating with dried fruit, peel, fruit rind, apples and most of the sugar.
  3. Beat the eggs and milk together and strain into the dish. Leave to stand for at least 15 mins
  4. Sprinkle with spice and the remaining sugar. Cook 190C, Gas Mark 5 for about an hour until well risen , set and golden brown
  5. Serve hot with cream or Greek yoghurt if liked


Stale bread, french stick, pain au raisin, or brioche can be used for this dish

If you do not have mixed fruit in the cupboard alternatives such as currants or raisins can be used instead

This recipe is from The Home and Country Cookbook by Rosemary Wadey