Bring the cider, sugar, spices, sultanas, raisins and orange zest to the boil. Break the bread into small pieces and mix into the syrup in a bowl. Cover with cling film and leave overnight. Meanwhile melt the butter in a large frying pan and fry the apples on a medium heat for 3-4 minutes, stirring as they are cooking, until they are lightly coloured then leave to cool.
Pre-heat the oven to 175ºC/350ºF/gas mark 4. Fold the eggs into the bread mixture then fold in the apples. and put it into a loaf tin or a deep round cake tin, lined with greaseproof paper. Bake for about 30-40 minutes until the mixture is firm. Dust the top with caster sugar whilst it’s still hot.
Our thanks to www.bramleyapples.co.uk for providing this recipe
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