This was something of an experiment.
I caramelised peeled, cored and sliced Egremont Russets in muscovado sugar and butter in an oven-proof dish and then left them to cool.
I made a topping from two eggs, a 250 ml tub of cream, some demerara sugar, vanilla extract and fresh breadcrumbs, all whisked together and poured over the top.
This was then baked in the oven until the top was golden and somewhat souffléed (it later sank again!).
I served the pudding at room temperature, with vanilla ice cream and some of the caramelised juices drizzled over the top.
Altogether a success!