River Cottage

1. Generously grease a small, ovenproof dish with a little of the butter. Combine the milk and cream in a saucepan, bring to just below simmering point, then remove from the heat.

2. Whisk the eggs, egg yolks and all but 1 tbsp of the caster sugar together in a bowl, then gradually whisk in the hot milk and cream to form a custard. Stir about 75g of the breadcrumbs into the custard and leave to soak for half an hour so the crumbs plump up.

3. Meanwhile, prepare the apples: heat 15g butter with a trickle of sunflower oil in a frying pan. When foaming, add the apple slices and fry for 5-10 minutes, turning occasionally, until lightly golden. Add the soft brown sugar towards the end, so the apples caramelise a little. Put the apples into the prepared dish.

4. Spoon the crumb and custard mixture over the apples. Melt the remaining butter and combine it with the remaining breadcrumbs and sugar. Scatter over the pudding. Bake at 180°C/gas mark 4 for 30 minutes, until golden and just set, but with a bit of wobble left in the middle. Serve hot or cold.