Apple and Pear Pudding

Enough for: 6-8

3 large cooking apples
3 large pears
Juice from half a lemon
100g Demerara sugar
1 teaspoon of cinnamon
1 old white loaf
150g melted butter

Heat the oven to 180°/Gas 4.

Peal and cut the apples and pears into quarters. Place in a saucepan, and on a low heat with the lemon juice and 100ml of water. Leave to cook until the fruit are suffice. Mix 90g of sugar with the fruit.

Brush a suitable dish for the oven 30cm x 22cm with the butter and spread a little sugar over it.
Cut the crusts off the bread and cut into slices, brush the bread with butter and cut into triangles and place half of the bread over the bottom of the dish. Pour the fruit on it and cover with the rest of the bread. Brush any remaining butter on the bread.

Mix the cinnamon with the rest of the sugar and spread on top of the bread. Cook for around 40 minutes until the top is golden. Serve with yoghurt or crème fraîche.