1. Heat the oven to 200 degrees Celsius.
2. Add 10ml of water and 10g of sugar to a small saucepan and add 5 blackberries and 1/2 of a large cooking apple which has been peeled and sliced finely. Simmer them in the pan for 5 minutes and then drain them in a sieve.
3. Meanwhile put some baking parchment onto a baking tray and butter the middle of the paper so that there is a buttered circle of about 10cm in diameter.
4. Cut the bread into 3 circles using a 7cm diameter metal rosti ring. Butter both sides of the bread and then the inside of the rosti ring, so that the filling does not stick to it when cooked. Place the ring on the centre of the buttered parchment paper and then place the first slice of bread inside the metal rosti ring. Then add some slices of apple, 2 blackberries, 1/3 teaspoon of cinnamon, 1/3 teaspoon of nutmeg and a sprinkle of sugar then repeat twice. Put one blackberry on the top. This is the pudding ready for cooking.
5. Now carefully place the pudding and tray in the oven for 15 minutes at 200 degrees celsius.
6. While the bread and butter pudding is cooking in the oven it is time to start making the yummy Vanilla Ice-Cream. Whisk 30ml of skimmed milk and 40g of sugar in a big bowl until the sugar has dissolved. Then whisk in 40g of crème fraiche, 1/4 teaspoon of vanilla extract and a tiny pinch of salt. Then scrape the seeds from half of a vanilla pod and add to the mixture.
7. Pour the Ice-Cream mixture into the frozen ice-cream maker tray. Leave it for 10 seconds then fold gently until it looks like ice-cream and place it in the freezer until you are ready to serve (It makes the Ice-Cream creamier if you give it a mix every 5-10 minutes.)
8. When the pudding is done take it out of the oven and leave to the side to cool slightly.
9. To make the crunchy top, to sprinkle over the top of the ice-cream, mix 10g of flour, 5g of butter and 5g of sugar and crumble in your fingers. When it is looking like breadcrumbs sprinkle onto a greased baking sheet and place in the oven for 5 minutes or until it has turned golden brown.
10. When the crunchy top is ready, take it out of the oven and leave to the side to cool. Once cooled crush the crumble topping so that it is relatively fine. If you would like to make it even more fun, you can pour the topping into a freezer bag and then hit it with a rolling pin! Now the dish can be assembled.
11. Place the rosti ring on the centre of a plate and carefully remove the bread and butter pudding from the ring. Place one scoop of Ice-Cream on the side and sprinkle some of the crushed crumble topping over the ice-cream. Now the dish is ready to eat. Yum!
3 slices of white bread (stale bread is fine)
1/2 large cooking apple (locally sourced)
2.5g cinnamon (1 teaspoon)
2.5g ground nutmeg (1 teaspoon)
15g butter (5g for the crunchy top and 10g for buttering the bread and utensils)
10g plain flour
30ml skimmed milk
40g crème fraiche
1/4 teaspoon vanilla extract
seeds from 1/2 vanilla bean
A pinch of salt