Heat the oven to 200C/180C fan/gas 6. Butter a 1-litre pudding basin, then dust with sugar, making sure you cover the whole inside and tipping out any excess sugar. Put a strip of parchment parchment across it (so it’s easier to remove the pudding later).

Cut the crusts off the bread and flatten the slices with your hands. Dip in the melted butter, covering both sides. Use around 4 1/2 slices of the bread to line the base and sides of the basin, overlapping them to make sure there aren’t any gaps. Transfer the mould to the fridge while you make the filling.

To make the filling, put the sugar in a large saucepan over a medium heat for a few mins until it turns a dark caramel colour – avoid stirring it. Add the butter and stir to combine, being careful as it will steam a little. Add the apples, orange juice, zest and cinnamon, and stir to combine. Cook over a high heat for 5-8 mins until the apple has softened and the liquid has reduced slightly, stirring occasionally.

Remove the pudding basin from the fridge and pour the apple filling into it. Cover the top of the filling with the remaining bread and press down the edges of the bread to seal it together.

Put the pudding on a baking tray and bake for 35-40 mins, or until golden brown. Leave to cool for 5 mins, then carefully tip upside down onto a serving plate and remove from the basin. Serve with custard or ice cream.