600g stale bread, torn in 2cm pieces
200ml full-cream milk
200ml natural unsweetened yoghurt
4 (size 7) egg yolks
250g piloncillo sugar, grated or dark raw sugar
150g butter
2 Granny Smith apples, skinned, cored and sliced into 6cm x 1cm pieces
80g golden sultanas

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1.Put bread into a stainless-steel bowl.
2.Add milk, yoghurt, egg yolks and 150g of the sugar.
3.Mix until it becomes a wet paste.
4.Leave for 10 minutes to fully hydrate.
5.Divide the mix between 4 x10cm non-stick springform baking tins (or use heatproof Tupperware containers).
6.Bring a pan of water with a steamer rack fitted to the boil.
7.Steam puddings for 10 minutes or microwave until they begin to show resistance to the touch.
8.Remove from heat and allow to rest.
9.Melt 50g of the butter in a non-stick pan until foaming.
10.Sauté half the apples and sultanas for 2-3 minutes over a moderately high heat.
11.Add 30g sugar and cook until sugar and juices begin to caramelise.
12.Repeat with remaining fruit.
13.Remove pain perdu from moulds.
14.Heat 50g butter until foaming and gently fry both sides until golden.
15.Add remaining sugar and cook until caramelised.
16.Serve pain perdu on top of the fruit and drizzle over any juice.

Food styling, recipes & photography David Neville

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