500g Bramley apples or a mix with dessert apples, peeled and sliced
2 – 4 slices white or wholemeal bread depending on size
50g caster sugar
1 tsp vanilla extract
25g of butter or margarine
4 tsp soft light brown sugar
1 tbsp lemon juice
Cinnamon for dusting

Pre-heat the oven to 180°C.

Place the prepared apple slices into a pan and pour over the lemon juice and 1 tbsp water.

Stew under a lid for 4-5 minutes on a moderate heat until soft.

While the apples are cooking use a ramekin as a template to cut four circles from the sliced bread.

Butter the bread circles, dust generously with cinnamon and spread a teaspoon of brown sugar on each.

Cut the circles into quarters.

Stir the caster sugar and vanilla extract into the apples once cooked. Divide the stewed apples between four ramekins.

Then lay the bread quarters over the apples in a circle so that the last quarter is tucked under the first.

Place the puddings on a baking tray in the middle of the oven for 15 minutes until the tops go crispy.

Let the puddings cool down for at least five minutes before serving as they will be extremely hot inside! Serve with cream if you wish.