Using Up Stale Bread – Spiced Apple Pudding Recipe

Today is the start of Zero Waste Week 2013. What better way to kick it off than with a tasty, frugal recipe that uses up potential waste.

Typically stale bread at Chez Wright would be whizzed in the food processor to make breadcrumbs – which would then be frozen.

This week, however, I’m using up rather than freezing where I can. I already have a container of crumbs frozen ready to go.

Time to get the creative, metaphorical, chef’s hat on ;

And Spiced Apple Pudding was born. Served with some ready made custard I had lurking in the cupboard.

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Super simple to make with minimal ingredients. I can vouch that it tasted mighty fine. A great recipe as we head into Autumn/Fall.

You will need:

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Medium oven-proof dish (to serve 4). Mine was 9″x 7″

4 slices of stale bread

2 large cooking apples (approx 450g/1lb)

Large handful of sultanas

Heaped tablespoon of fat (butter, margarine or olive oil spread – whatever you have)

50g/1¾oz brown sugar

1 teaspoon of ground mixed spice

2 x large handfuls of cornflakes

Golden syrup

Instructions:

Place the fat in a large saucepan and heat gently so it starts to melt.

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Add the spice and sugar and keep stirring until it starts to dissolve.

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Place the peeled, cored and thickly sliced cooking apples in the pan and coat with the mixture.

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Add the sultanas and mix thoroughly.

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Keep stirring for approx. 5 minutes. Ensure it is on a low heat. Once the apples start to soften and the liquid begins to increase pop a lid on and leave on a low heat. Do check to make sure the pan does not boil dry – it shouldn’t if it has a lid on.

Whilst the apples are cooking, cut the bread.

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Place 2 slices in the bottom of a lightly greased oven-proof dish and pour over a little golden syrup.

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Check the apples have softened.

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Add half of the apple mixture to the dish, spreading over the bread evenly.

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Place the remaining 2 cut slices of bread over the apple mixture and add a little golden syrup. Arrange with gaps this time.

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Pour the remaining apples over the second layer. This time pour over any liquid still in the pan also.

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Crush a couple of handfuls of cornflakes and sprinkle over to cover.

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Bake immediately or refrigerate.

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When ready to bake place in a pre-heated oven (180°C fan/200°C non-fan or gas mark 6) for 25 minutes.

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Enjoy!

** Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practice makes perfect!

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8 thoughts on “Using Up Stale Bread – Spiced Apple Pudding Recipe

  1. Susan

    That looks gorgeous, very autumnal. Maybe if I make it, it will bring the cool weather to my house! Still hot and sticky here.

    Reply
  2. Pingback: Food Waste Friday / So, Did I Have Zero Waste? | Simply Being Mum

  3. Jenny

    I’m trying this tonight. It is finally cool enough to run the oven :). Instead of just bread, I have been saving all the crusts my children refuse to eat (“Mom, cut the crust off!”) from toast and jam sandwiches. Fingers crossed it turns out

    Reply

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