Pumpernickel and apple bread pudding with rum and raisins

Fairlady
6 servings
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By Food24 November 03 2009
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Ingredients (12)

80.00 ml raisins — seedless
80.00 ml rum
6.00 green apples — peeled, core, chopped
125.00 ml sugar
125.00 ml Goldcrest Pure Honey
5.00 ml cinnamon — ground
2.00 ml allspice
2.00 ml salt
500.00 g pumpernickel bread — sliced
100.00 g butter — unsalted, softened
125.00 ml water
30.00 ml golden brown sugar
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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).



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