Bramley Apple Strata Recipe

Ingredients

1kg Bramley apples
200g Demerara sugar, plus 2 tbsp to sprinkle
1 lemon
1 tsp mixed spice
½ tsp ground ginger
½ tsp cinnamon
500g bread, slightly stale if possible
4 eggs
750ml full cream milk
1 tsp vanilla extract
Cream, custard or ice cream and caramel sauce, to serve

Prep: 30 mins + soaking | Cook: 45 mins

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Method

1. Peel, core and chop the Bramley apples. Tip them into a bowl and add the Demerara sugar. Finely grate in the lemon zest and squeeze in the juice of ½ the lemon. Add the mixed spice, ground ginger and cinnamon. Gently stir to coat the apple in the sugar and spices. Set aside for 1 hr till the apples are juicy and syrupy.

2. Tear the bread into bite-sized pieces. Whisk together the eggs, milk and vanilla extract.

3. Arrange one-third of the torn bread in a 2½ ltr ovenproof dish. Spoon over half the apples with their syrupy juices. Top with another one-third of the bread, then the remaining apples and their juices Cover with the remaining bread. Pour over the egg and milk mixture. Set aside to soak for 30 mins. You can leave the strata to soak overnight in the fridge, especially if you're using stale bread.

4. Preheat your oven to 160°C/Fan 140°C/Gas 3. Sprinkle the remaining sugar over the top of the pudding. Cover the top of the pudding with foil. Bake for 15 mins, then remove the foil and bake for a further 30 mins till the pudding is golden brown and bubbling.

5. Let the pudding sit in the dish for 5-10 mins before serving with cream, custard or ice cream and caramel sauce.