Preparation: 15 mins

Cooking: 35-40 mins

Serves 4

500g Bramley apples
225g Cox or Braeburn apples
50g caster sugar
Finely grated zest of 1 lemon (optional)
1 egg yolk
9 slices Allinson’s Brown Batch with the Taste of Sourdough
100g soft butter
Fresh cream to serve

1. Peel, core and slice the apples. Place in a pan with 2 tbsp water and the caster sugar and lemon zest if using. Cover and cook the apples over a medium heat for about 10 mins, stirring occasionally until the stewed, soft and fluffy. Leave to cool.

2. Preheat the oven to 200C, 400F(180C Fan) Gas Mark 6. You will need 4 x 300ml ovenproof pudding moulds. Remove the crusts from the bread, draw around and cut out four circles to fit the base and top of the pudding moulds. Cut the remaining bread into 5cm wide fingers.

3. Generously butter the bread on both sides and use it to line the base and sides of the moulds, overlapping the slices and making sure there are no gaps. Press the bread firmly into the sides of the tins.

4. Beat the egg yolk into the apples then spoon into the bread lined cases, top with the remaining circles of bread, press down firmly. Place the puddings in a baking tray and bake for 25-30 mins or until they are golden brown and crisp. Remove from the oven and leave to stand for 5. minutes.

6. Invert the moulds onto four plates and serve hot with the cream poured over.

Allinson’s new Brown Batch with the taste of Sourdough is available from Morrisons from August 2011 and from Asda and Sainsbury’s in September 2011, priced from £1.39 (prices may vary per supermarket).