Pumpernickel and apple bread pudding with rum and raisins


Ingredients 12
Servings 6
Time

Ingredients

  • 80
    ml
    seedless raisins
  • 80
    ml
    rum
  • 6
    large green apples, peeled, cored, chopped
  • 125
    ml
    sugar
  • 125
    ml
    honey
  • 5
    ml
    ground cinnamon
  • 2
    ml
    allspice
  • 2
    ml
    salt
  • 500
    g
    pumpernickel (slices or circles)
  • 100
    g
    soft butter, preferably unsalted
  • 125
    ml
    water
  • 30
    ml
    golden brown sugar
 

Method

 
Place raisins and rum in a small bowl and leave for at least 30 minutes. Mix with apples, sugar, honey, cinnamon, allspice and salt in a large bowl. Spread pumpernickel generously with butter. Butter a 20 cm square baking dish or pan and line sides and bottom with bread, buttered side up. Tip in half the apple mixture, top with more bread, then remaining apples and finish with a lid of bread, buttered side up. Sprinkle with water, then generously with golden brown sugar. Bake at 180 ºC for 40 minutes, or until bubbling and crusty. After 20 minutes, press top down firmly with a spatula. Serve with custard or cream. TOTAL KILOJOULE COUNT: 14 590 kJ (3 490 Cal). A portion: 2 430 kJ (580 Cal).
 

Read more on: bake  |  fruit
 

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