Apple, sultana and cinnamon pudding

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Tangy apples, succulent sultanas and cinnamon add a twist to a traditional British pud - this one's wheat-, gluten- and dairy-free.

Ingredients

Bramley apples are a great source of antioxidants, vitamin C, fibre and potassium.

Cut the bread loaf into 16 slices and spread thinly with a dairy-free spread.
Grease an oven proof dish (approx. size 12" x 8") and lay eight slices of bread on the bottom, butter-side up.
Peel, core and roughly chop the Bramley apples. Cook on a low to medium heat adding a little water. When the apples are partially cooked and the liquid has evaporated remove from heat.
Add the sultanas, cinnamon and brown sugar to taste to the apples and stir well.
Pour the apple mixture over the bread slices in the dish and spread out until level. Then, pour the cold custard over the apple mixture.
Take the remaining eight slices of bread - again, spread thinly with dairy-free spread and lay the slices on top of the custard butter-side up.
Sprinkle some brown sugar over the top layer of sliced bread and bake in the oven for 30-35 mins on gas mark 3 / 170ºC or until golden brown.
Sprinkle with sugar snow or icing sugar to finish. Serve hot and enjoy! (Suitable for freezing.)