Apple Bread and Butter Pudding

Preheat the oven to 170°C fan/190°C non fan/gas mark 5.

Put the apples into a small, lidded saucepan with the lemon juice, one third of the sugar and a splash of water. Cover and place over a low heat until the apples have softened.

Remove the lid and heat while stirring until most of the liquid has evaporated.

Cut the crusts from the bread and spread each slice with butter.

Cut each slice into quarters and arrange half of them overlapping slightly to form a layer in the bottom of a baking tray.

Sprinkle the apple over this layer, then arrange the remaining overlapping slightly to form an upper layer.

In a large mixing bowl whisk the eggs with the remaining sugar, then gradually add the milk and the buttermilk, finally stir in the finely chopped lemon zest.

Pour the milk mixture over the bread layers and push down to make sure the mixture soaks into the bread.

Place the pudding into oven for about 30 minutes until the top is golden and risen.