Caramel apple bread and butter pudding

1 Preheat the oven to 170 ̊C, gas mark 3. Put 1 tbsp demerara sugar in a pan with 1 tsp of water, cook over a medium-high heat and swirl the pan around until the sugar starts to melt. Add 25g butter and swirl the pan again until it has melted and melded with the sugar, then add the apple wedges and cook, stirring, for 2-3 minutes until glossy and the fruit is starting to soften; set aside. Meanwhile, lightly grease a 1 litre ovenproof dish (such as a 23cm round pie dish), then spread the remaining 10g butter on the bread. Arrange the bread, apples and blackberries in the dish.

2 Use a balloon whisk to whisk the eggs in a bowl. In the same pan you used for the apples, heat the cream, milk, 2 tbsp sugar and the vanilla. When steaming hot, slowly pour the cream mixture over the eggs, whisking all the time until combined. Pour this mixture all over the bread and fruit, soaking them in the custard. Scatter with the remaining 1 tbsp sugar and bake for 30-35 minutes until golden and set.

3 Cool the pudding for at least 10 minutes. Meanwhile, make the caramel sauce. Heat the butter and sea salt in a pan and, when foaming, add the sugar. Cook and swirl for 1 minute until the sugar starts to melt, then add the cream. Bubble, stirring occasionally, for 1-2 minutes, then, while still hot, drizzle over the pudding to serve.