A good old-fashioned pudding, excellent served with a frothy crème anglaise’ flavoured with a little Calvados.

Apple Filling:

6 Granny Smith apples (about 6), peeled, cored and quartered
30g unsalted butter
2 tablespoons apricot preserve
60g (1/4 cup) caster sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
Pinch cinnamon
1 tablespoon Calvados or dark rum

The Bread:
12 slices white pre-sliced bread(medium thickness), crusts removed
Approx 75g melted unsalted butter
Sugar for dusting

The sauce:
4 tablespoons apricot preserves
2 – 3 tablespoons Calvados (or dark rum)
2 tablepsoons sugar
Juice of 1 – 2 lemons, or to taste

Cut the apples into small pieces. Put them in a non-stick frying pan over medium heat, covered, and cook for about 20 minutes or until soft, stirring occasionally.
Remove from heat, stir through the apricot preserve, sugar, vanilla, lemon zest, sugar, cinnamon and brandy ( if using). Return to the heat and stir until well combined and all liquid has evaporated. Leave to cool.
Meanwhile, brush four ramekin dishes with melted butter. Sprinkle sugar over base and sides of the dishes.
Preheat oven to 200degC.
Using a rolling pin, flatten each slice of bread. Cut out eight rounds to fit the bases and tops of the ramekins. Place one circle in the base of each ramekin. Cut the remaining four slices of flattened bread into three rectangles and line the sides of each ramekin with these.
Spoon in the cooled apple puree. Butter both sides of the remaining circles and place on top of the apple filling. Sprinkle liberally with sugar and bake for 20 minutes or until golden on top (the longer you leave it in the oven, the crisper the bread will be – a delightful contrast with the soft filling). Remove and leave to stand for 15 – 20 minutes before turning out. Serve with the apricot sauce and cream or ‘crème anglaise’.
To make the sauce: put all the ingredients into a small saucepan and simmer until combined. Taste, adding more lemon juice, sugar or Calvados. Strain. If you like, you can omit the Calvados from the sauce and flame it, pouring a little over the top of each pudding after the sauce.
Tip: you can use tinned pie apple if you’re running short of time, but make sure it is free of excess moisture and flavoured with lemon zest, vanilla, brandy and cinnamon.
salt and pepper