English Toffee Apple Bread and Butter Pudding
This sugar has two distinctive traits which make it quite unique. The first is the coarse grain; Muscovado sugar has very large, rough crystals which are unevenly sized. The second is the high molasses content of the sugar, which causes Muscovado sugar to be dark, strongly flavored, and very sticky. These two traits can make substitutions for Muscovado sugar quite difficult, as the sugar is prized for its moisture, coarse grain, and flavor, and it is difficult to replicate.
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- 6 oz
- unsalted butter
- 6 Tbsp
- golden syrup
- 6 oz
- dark muscovado sugar
- apples, peeled, cored and cut into small pieces
- eggs, beaten
- 7 oz
- 7 oz
- double cream
- 1 lb
- brioche bread, cut into thick slices or 1 lb slicedwhite bread,
- crusts removed or 1 lb panettone, cut into thick slices
1Preheat the oven to 190 C (gas mark 5, 375 F).
2Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
3In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
4Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
5Repeat with the remaining brioche, bread or panettone strips and apple mixture.
6Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
7Leave to rest in a low oven until ready to serve.
8Serve in slices with cream or custard.