ingredients. Spread bread cubes evenly in an 8-inch round glass pan. Sprinkle with the sugar, salt, and raisins. Place milk in a 4-cup glass measuring cup and add the butter. Microwave on High for four minutes, until butter melts and milk is warm. Rapidly, stir in eggs with a fork or small whisk and combine well. Generously butter a 10-inch pie plate. Sift together the flour, baking powder, and salt; set aside. In a mixing bowl with an electric mixer, beat the eggs and sugar together until creamy. Stir in the sifted dry ingredients, blending thoroughly. Stir in the vanilla, chopped nuts, and chopped apples. Cut bread into bite size pieces and place in a greased 9×13 pan. Sprinkle raisins and apples over the bread and gently toss the top half just a bit so the fruit is slightly mixed in. Set aside. Melt butter, sugar, milk, and salt together in a saucepan over low heat. Let mixture cool to just warm. Beat until smooth. Using a metal spoon, fold in the remaining flour until combined. Fold in the apples. Spoon half the toffee sauce into a 1 litre pudding basin and scatter over half the pecans, then leave to cool. Spoon the apple sponge into the basin and level the surface. Cut a disc of baking paper to neatly fit the top of the sponge. Step-by-Step Instructions. In a large bowl, whisk the sweetened condensed milk and water until evenly combined. Add the pudding mix. Whisk until there are no lumps and the mixture is completely smooth. Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until firm, 1 to 2 hours or overnight. Preheat the oven to 350˚F. Butter a 9×9-inch square baking dish. Peel, core, and slice the apples and transfer to a bowl. Add the apple juice, cider, or rum; brown sugar; melted butter; boiled cider (if using); apple pie spice; flour; and salt and stir to combine. Transfer the apple mixture to the baking dish and smooth in an even layer. Wrap each apple individually, so they’re not touching each other, for long-lasting storage. Note: Apples release ethylene gas, which can quicken the ripening of other fruits and veggies (and potentially spoil them). Keep apples away from grapes, onions, avocados, bananas, carrots, potatoes and citrus fruits. Unless, of course you are trying Cooking Directions. Grease a large 2 litre baking dish. Preheat the oven to 180 degrees C. Put the caster sugar, flour and baking powder in a large bowl. In another bowl mix the egg, milk and butter. Pour this into the dry ingredients and stir. Place the apples in the base of the baking dish. Pour the flour and milk mixture over the apples. Butter an 11 x 7-inch (28 x 18 cm) glass baking dish. In a large bowl, whisk together eggs, sugar, allspice, cinnamon, butter and vanilla extract until well blended. Whisk in milk. Add bread cubes, apple, raisins and walnuts and toss until bread is evenly coated with milk mixture. Spread evenly in prepared baking dish. Preheat the oven to 400 degrees F. Make the custard by whisking the eggs with the apple liquor. Then whisk in the sugar and flour and whisk out any lumps by stirring vigorously. Add the nutmeg, cinnamon, vanilla extract, optional vanilla seeds and the half and half. Whisk to combine the mixture. svUh.