The Award Winning
Peel and dice the cooking apples, cook with the water adn half of the caster sugar until soft but not mushy, leave to cool.
Butter an oven proof dish approx size 20cmx20cm 6-8cm deep
Butter each slice of bread and line the bottom of the dish with 2 and a half slices.
Spread the apple mix over the bread
layer next two and half slices of bread on to. Sprinkle over the blackberries
Cut the last 3 slices of bread into triangles and place on top, overlapping slightly to give a patterned finish.
Warm the milk and cream in the pan, add the vanilla pod, seeds and sugar.
Whisk the eggs in a bowl, pour on the warmed mlik and cream mixture removing the vanilla pod.
Strain the milk and egg mixture over the pudding. Sprinks with a little Demerara Sugar, this will give the pudding a crusty topping.
Bake in a low oven (approx 120 - 130c for about an hour. If cooled ito fast the bread will burn.
Serve with Vanilla Custard or Ice Cream
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