- 400ml/14fl oz medium cider
- 250g/9oz caster sugar
- ½ tsp ground cinnamon
- ½ tsp mixed spice
- 60g/2½oz sultanas
- 60g/2½oz raisins
- Grated zest of ½ orange
- 400g/14oz brown or white bread
- 50g/2oz butter
- 2 medium-sized Bramley apples, peeled, cored and sliced
- 4 eggs, beaten
- Icing sugar, for dusting
Preheat the oven to 180°C, 350°F, Gas 4 and line a loaf tin or 20cm/8in round cake tin with greaseproof paper.
In a saucepan bring the cider, sugar, spices, sultanas, raisins and orange zest to the boil. Pour this fruity syrup into a bowl then break the bread into small pieces and mix in. Cover with clingfilm and leave overnight.
Meanwhile, melt the butter in a large frying pan, add the apple slices and cook over a medium heat for 3-4 minutes, stirring until lightly coloured. Leave to cool.
Fold the eggs into the bread and fruit syrup mix then fold in the apples. Spoon into the prepared tin and bake for 30-40 minutes. Remove from the oven, turn on to a wire rack and dust with icing sugar while still hot.