Apple and cider pudding recipe

• 400 ml (14.1fl oz) Medium cider
• 250 g (8.8oz) Caster sugar plus extra for dusting
• 0.5 tsp Ground cinnamon
• 0.5 tsp Mixed spice
• 60 g (2.1oz) Sultanas
• 0.5 Grated zest of orange
• 400 g (14.1oz) Brown or white bread
• 4 Eggs, beaten
• 2 Medium sized Bramley apples, peeled, cored and sliced
• 50 g (1.8oz) Butter
• 60 g (2.1oz) Raisins

1. Bring the cider, sugar, spices, sultanas, raisins and orange zest to the boil.
2. Break the bread into small pieces and mix into the syrup in a bowl.
3. Cover with cling film and leave overnight.
4. Meanwhile melt the butter in a large frying pan and fry the apples on a medium heat for 3-4 minutes, stirring as they are cooking, until they are lightly coloured then leave to cool.
5. Pre-heat the oven to 175 degrees C/350 degrees F/gas mark 4.
6. Fold the eggs into the bread mixture then fold in the apples.
7. and put it into a loaf tin or a deep round cake tin, lined with greaseproof paper.
8. Bake for about 30-40 minutes until the mixture is firm.
9. Dust the top with caster sugar whilst it's still hot.

cider, sugar plus, ground cinnamon, sultanas, orange, brown, eggs, bramley apples, butter, raisins

Taken from www.lovefood.com/guide/recipes/11840/mark-hixs-apple-and-cider-pudding (may not work)