Apple, rum and raisin bread and butter pudding:
Rachel’s quote: ‘This is a divine way to use slightly older bread, the bread is buttered with creamy Kerrygold butter, soaked in the custard and then when baked in the oven it provides a wonderfully crisp crust to the sweet moist custard beneath. I’ve used apple, raisins and rum for a twist on an old classic, but you could leave out the rum if you’d prefer.’
· 200g (7oz) cooking apples, such as Bramley
· 150g (5oz) raisins
· 150g (5oz) caster sugar
· 450ml single or regular cream
· 225ml milk
· 50ml dark rum (optional)
· 1 tbsp granulated sugar
· 12 slices of white bread, crusts removed
· 4 eggs
· Kerrygold butter, for spreading
· Pinch of ground cinnamon (optional)
1. Preheat the oven to 180°C/350°f/Gas mark 4.
2. Butter the bread with Kerrygold, cut into smaller pieces and arrange 6 in an ovenproof dish, butter side down.
3. Peel and core the cooking apples and cut into 2cm (½ in) chunks. Place the pieces and raisins in a layer on top of the bread.
4. Then arrange the remaining bread, again butter side down and overlapping if necessary, to cover the fruit.
5. Pour the cream and milk into a saucepan, bring to just under the boil and remove from the heat.
6. While the milk and cream are heating up, whisk together the eggs and caster sugar in a large bowl.
7. Add the hot cream, milk and the rum (if using) to the egg mixture 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).
8. 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).
9. 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.