A really delectable Autumnal pudding for the colder months, using local, seasonal apples, Salted Caramel Apple Bread & Butter Pudding.
With Apple Sauce Recipe and Air Fryer Baking Method
A really delectable Autumnal pudding for today, using local, seasonal apples, Salted Caramel Apple Bread & Butter Pudding.
This is a very decadent version of the classic British dessert, which was borne of frugality and thrifty cooks, by using up stale bread.
This was a huge hit with my husband, who loves the traditonal bread & butter pudding. I made it with 6 slices of stale bread, homemade apple sauce, and salted caramel spread.
Bread & butter pudding is basically sandwiches made with dried fruit, usually, which are soaked in a sweetened, vanilla egg custard, and then baked until fluffy and golden brown.
Very little sugar was added to today’s recipe, as the caramel spread is sweet enough. A few dots of butter and Demerara sugar before baking, ensures a crispy, golden topping.
The egg custard added, makes for a fluffy interior of this pudding, with the sweetness and tartness of the caramel and apples adding to the mix – it’s a truly FAB pudding.
I used an old English cooking apple, called Arthur Turner, which I bought at the recent Apple Day, at Gunby Hall, a National Trust poperty close to where we live.
I made a simple apple sauce with them, the recipe is incluced in my recipe for Salted Caramel Apple Bread & Butter Pudding below.
That way, there is no excess moisture, that you would have if using raw apples, which means the egg custard stays thick and unctuous when baked.
This delicious seasonal pud was served with clotted cream, but custard, cream or even ice cream would also work well.
White bread was used, however, I am sure that wholemeal, rye or even a seeded bread would work – basically, please do use any stale bread that you have to hand.
I hope that you enjoy this pudding recipe if you make it. Please do leave a comment below, letting me know how you served it, and if it was a hit with your family too, enjoy. Karen
Air Fryer Baking Method:
- To bake in an Air Fryer:
- Pre-heat the air fryer to 180C and set to the BAKE function.
- I used a Ninja Max Health Grill and Air Fryer.
- Once the appliance has heated up, place the baking dish in the base container and bake for 15 to 20 minutes. Check after 15 minutes.
Notes:
- How to reheat:
- Cut into portions. Reheat in the microwave for about 1 1/2 minutes for each portion.
- Apple Sauce Recipe:
- Ingredients:
- 225g/8oz cooking apples, peeled, cored and chopped
- ½ lemon, zest only (optional)
- 2 tbsp water
- 15g/½oz butter
- 1 tsp caster sugar
- Method:
- 1. Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft, but still retain some shape. (Add an extra tablespoon water if they start to dry out.)
- 2. Take off the heat and beat in the butter and the sugar.
- 3. Allow to cool. Best served at room temperature.
- Original recipe from BBC Food
More Apple Recipes:
- Apple In and Out (Baked Suet Apple Pudding)
- Apple & Mincemeat Gingerbread Tea Loaf
- Spiced Apple Cake with Brown Sugar
- Old-Fashioned Lattice Apple Pie
- Eve’s Pudding with Blackberries & Apples
- Apple Pie Muffins for Bramley Apple Week
An Autumn Comfort Food Pudding
Salted Caramel Apple Bread & Butter Pudding Recipe
Salted Caramel Apple Bread & Butter Pudding
A really delectable Autumnal pudding for today, using local, seasonal apples, Salted Caramel Apple Bread & Butter Pudding.
This is a very decadent version of the classic British dessert, which was borne of frugality and thrifty cooks, by using up stale bread.
This was a huge hit with my husband, who loves the traditonal bread & butter pudding. I made it with 6 slices of stale bread, homemade apple sauce, and salted caramel spread.
Bread & butter pudding is basically sandwiches made with dried fruit, usually, which are soaked in a sweetened, vanilla egg custard, and then baked until fluffy and golden brown.
Very little sugar was added to today's recipe, as the caramel spread is sweet enough. A few dots of butter and Demerara sugar before baking, ensures a crispy, golden topping.
The egg custard added, makes for a fluffy interior of this pudding, with the sweetness and tartness of the caramel and apples adding to the mix - it's a truly FAB pudding.
I used an old English cooking apple, called Arthur Turner, which I bought at the recent Apple Day, at Gunby Hall, a National Trust poperty close to where we live.
I made a simple apple sauce with them, the recipe is incluced in my recipe for Salted Caramel Apple Bread & Butter Pudding below.
That way, there is no excess moisture, that you would have if using raw apples, which means the egg custard stays thick and unctuous when baked.
This delicious seasonal pud was served with clotted cream, but custard, cream or even ice cream would also work well.
White bread was used, however, I am sure that wholemeal, rye or even a seeded bread would work - basically, please do use any stale bread that you have to hand.
I hope that you enjoy this pudding recipe if you make it. Please do leave a comment below, letting me know how you served it, and if it was a hit with your family too, enjoy. Karen
Ingredients
- 6 slices of thick cut white bread
- Softened butter, to spread (plus extra for greasing and the topping)
- 3 tablespoons caramel or salted caramel spread
- 3 tablespoons apple sauce (recipe below)
- 4 large free-range eggs (beaten)
- 300mls full fat milk
- 3 tablespoons caster sugar
- 1 teaspoon vanilla extract
- Demerara sugar, for the topping
Instructions
- Pre-heat oven to 180C/350F/Gas mark 4. Grease a deep baking tin generously with butter. I used an 10" x 4" baking tray.
- Butter all the slices of bread, then spread the caramel spread on all 6 of them.
- Add a spoon of apple sauce to 3 of the slices, then place the remaining 3 slices on top to make three sandwiches.
- Cut each sandwich into two halves or four triangles, depending on the size of the bread, then arrange them pointed side up in the buttered baking tin.
- Add the milk and sugar to the beaten eggs and mix well, before adding the vanilla extract.
- Pour the egg mixture over the caramel and apple sandwiches, gently pushing them down so they are covered in the mixture. At this stage you can leave the mixture for several hours or overnight, or you can bake it straight away.
- Before baking, sprinkle the Demerara sugar over the top and dot with a little butter.
- Bake in pre-heated oven for 25 to 30 minutes, or until the pudding is set, well risen like a souffle and is golden brown on top.
- Serve straight away with custard, clotted cream, icecream or pouring cream.
Notes
To bake in an Air Fryer:
Pre-heat the air fryer to 180C and set to the BAKE function.
I used a Ninja Max Health Grill and Air Fryer.
Once the appliance has heated up, place the baking dish in the base container and bake for 15 to 20 minutes. Check after 15 minutes.
How to reheat:
Cut into portions. Reheat in the microwave for about 1 1/2 minutes for each portion.
Apple Sauce Recipe:
Ingredients:
225g/8oz cooking apples, peeled, cored and chopped
½ lemon, zest only (optional)
2 tbsp water
15g/½oz butter
1 tsp caster sugar
Method:
1. Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft, but still retain some shape. (Add an extra tablespoon water if they start to dry out.)
2. Take off the heat and beat in the butter and the sugar.
3. Allow to cool. Best served at room temperature.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 263Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 200mgSodium 256mgCarbohydrates 35gFiber 0gSugar 31gProtein 10g
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