Pudding: Apple bread and butter puddings with raspberry coulis (Joanne Brown)

Published: Tuesday, 2 October 2007, 2:09PM

INGREDIENTS

FOR THE PUDDING
• 50 g sultanas
• 2 tbsp dark rum
• 4 large free range eggs
• 1 large Bramley apple
• 2 tsp cinnamon
• Squeeze of lemon
• 4 tbsp caster sugar
• 1 tbsp water
• 1 vanilla pod
• 200 mls milk
• 200 mls double cream
• 4 slices soft white thick sliced bread
• 100 grms butter


FOR THE RASPBERRY COULIS
• 400 grams fresh raspberries
• Icing sugar to taste (up to 1 tbsp)
• Squeeze of lemon
• (left over rum from the soaked sultanas)

FOR THE VANILLA & ROSE CREAM
• 200 mls double cream
• 1 tsp vanilla extract
• 1 tbsp rose water

TO DECORATE
• A few raspberries
• A dusting of icing sugar and cinnamon

METHOD

1. Place the sultanas in a bowl with the rum and leave to soak until plump.
2. Separate the eggs and discard the whites.
3. Pre-heat the oven to 180 degrees Celsius.
4. Peel and chop the apple into 8 pieces. Place in a pan with 1 tbsp of water, lemon juice, and ½ tsp of cinnamon and a sprinkling of sugar and gently heat through for 5 minutes.
5. Split the vanilla pod and scrape out the seeds.
6. In another pan, warm the cream, milk, vanilla seeds and pod (do not bring to the boil).
7. Butter the ramekins and sprinkle with caster sugar and cinnamon.
8. Butter the bread on one side only and cut out a circle for the pudding top.
9. Place the remaining bread bits in the base of the ramekin, butter side down.
10. Whisk the egg yolks with 2 tbsp caster sugar.
11. Take the milk mixture from the heat and remove the vanilla pod.
12. Add the milk mixture to the egg mixture. Leave to rest.
13. Drain the sultanas (reserving the rum).
14. Place the apple in the ramekin on top of the bread followed by the sultanas.
15. Pour in the custard mix ¾ of the way up. Top with the bread circle and more custard. Sprinkle with caster sugar and cinnamon.
16. Place in a roasting tin and pour in enough water to come half way up the ramekins. Bake in the oven for 15-20 minutes.
17. For the coulis, heat the raspberries in a pan with the icing sugar and they begin to break down. Add lemon and rum left over from soaking the sultanas to taste.
18. To make the rose cream, whisk the double cream, a teaspoon of vanilla extract, 1 tbsp rose water.
19. Mash the raspberries, pass through a sieve and leave to cool.
20. Take the bread and butter puddings out of the oven.
21. To serve, spoon some of the raspberry coulis on to a plate just off centre. Loosen the pudding from the ramekin and turn out into the centre of the plate. Serve hot with a dollop of the rose cream. Sprinkle some raspberries over the cream and lightly dust with icing sugar and cinnamon.