Directions
- You will need ramekins – or dariole moulds – for this. If using Bramley apples, you will need to use quite a bit more sugar to sweeten them. Replace the rum with any other alcohol, or just use water. You can use blackberries instead of damsons if you want to.
- Preheat the oven to 180C/gas 4. Place the fruit in a bowl and add the sugar, rum, cinnamon sticks and a pinch of salt. Mix well, so all the fruit is coated in sugar, then transfer to a baking tray big enough so everything can sit in one layer. Top with a few knobs of butter (about 25g), add a splash of water, cover with greaseproof paper, then place in the oven for 20 minutes, until the apples are soft and damsons have burst. Remove and leave to cool a little, then try to remove as many damson stones as possible.
- Melt the remaining butter. Cut eight circles out of the bread to fit the bottom and tops (top will need to be larger) of the dariole moulds or ramekins. Cut the remaining bread into strips. Dip the bread slices in the melted butter, then use them to line the bottom and sides of your moulds. Spoon in the apple and damson mixture, then top with the larger rounds and press down the sides to seal.
- Place in the oven for 20-25 minutes they are until golden on top, then leave to cool for a few moments before turning out and serving with whipped cream.
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