Ingredient:
1 kg (2 lb) cooking apples, quartered, cored, peeled, and sliced
125 g (4 oz) caster sugar
3 tbsp water
2 tbsp apricot jam
125 g (4 oz) butter, softened, plus extra for greasing
12 slices of bread, crusts removed
15 cm (6 in) Square Cake Tin
Method:
Put the apples, sugar, and measured water in a saucepan and cook over a medium heat for about 10-15 minutes until the apples are soft but still holding their shape. Stir in the apricot jam.
Spread the butter on one side of each slice of bread. Lightly butter the cake tin and assemble the pudding.
Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for about 40 minutes until crisp and golden. Serve hot.
1 kg (2 lb) cooking apples, quartered, cored, peeled, and sliced
125 g (4 oz) caster sugar
3 tbsp water
2 tbsp apricot jam
125 g (4 oz) butter, softened, plus extra for greasing
12 slices of bread, crusts removed
15 cm (6 in) Square Cake Tin
Method:
Put the apples, sugar, and measured water in a saucepan and cook over a medium heat for about 10-15 minutes until the apples are soft but still holding their shape. Stir in the apricot jam.
Spread the butter on one side of each slice of bread. Lightly butter the cake tin and assemble the pudding.
Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for about 40 minutes until crisp and golden. Serve hot.
