Your garden, just like mine, is probably winding down for the season. (Though I’d love to learn to overwinter veg for year-round harvests… give me a couple of years and maybe we’ll get there!) But you might still have apples, pears, leeks, kale and potatoes left to harvest.
My parents have grown apples and pearspears baked into gingerbread, or pear muffins – but one of my favourite ways to use up this part of the harvest is in an apple and brioche bread and butter pudding, for which I share my recipe this month. Served with blackberries – by all means use some that you’ve foraged and frozen – it’s perfect for a cold winter evening: rich and luxurious. The smell of apples cooking on the hob in butter and sugar is almost as good as the final pudding – enjoy!
