Ingredients

• 120g/4½oz caster sugar
• 6 sharp eating apples
• peeled
• cored and chopped into 1cm/½in pieces
• 2 tbsp calvados
• 1 orange
• juice only
• ½ tsp ground cinnamon
• 100g/3½oz salted butter
• melted
• plus extra for greasing
• 6 slices white bread
• 60g/2½oz caster sugar
• 20g/¾oz unsalted butter
• 200ml/7fl oz double cream
• 200ml/7fl oz double cream
• 2 tbsp icing sugar
• sifted
• few drops of vanilla extract

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1 litre/1¾ pint pudding basin.
• Put the sugar and 3 tablespoons water into a saucepan set over a low heat. Cook gently until the sugar has dissolved and a light caramel has formed.
• Stir the chopped apples into the caramel. Add the Calvados
• orange juice
• cinnamon and 20g/¾oz of the melted butter. Cover and bring to the boil
• cook for 5 minutes
• then remove the lid and cook for another 10–15 minutes
• or until all the liquid has evaporated and the apples are soft. Remove from the heat and set aside to cool.
• Flatten the bread slices slightly with a rolling pin and remove the crusts. Dip the bread in the remaining melted butter
• ensuring it is well covered. Use about four slices of the bread to line the base and sides of the basin
• overlapping the bread slightly to ensure there are no gaps.
• Spoon the cooked apple into the bread-lined basin. Cover with the remaining bread and press down to seal
• pinching the edges of the bread together.
• Put the pudding basin on a baking tray and bake for 35–40 minutes
• or until deep golden brown and crisp on top. Leave to cool for 5 minutes
• then carefully invert onto a serving plate.
• While the pudding is cooking
• make the butterscotch sauce. Put the sugar and 4 tablespoons of water into a pan over a low heat. Bring to the boil
• then simmer until the sugar is a dark golden caramel. Whisk in the butter
• stir in the cream and continue to simmer for 5 minutes
• stirring all the time
• until the sauce is creamy and golden-brown. Remove from the heat.
• For the Chantilly cream
• whisk the cream
• icing sugar and vanilla extract together until stiff peaks form when the whisk is removed from the bowl.
• To serve
• pour the sauce over the pudding. The Chantilly cream can be served on the side for guests to help themselves.