Apple streusel bread and butter pudding

Preheat oven to 180°C/350°F.

Combine plain flour, self-raising flour, brown sugar and mixed spice in a bowl; rub in chopped butter until mixture resembles breadcrumbs. Cover; freeze 1 hour or until firm.

Meanwhile, peel, core and thickly slice granny smith apples; place in a saucepan with water. Bring to the boil. Reduce heat; simmer, covered, 5 minutes or until softened.

Drain well; stir in caster sugar, lemon rind and ground cinnamon.

Slice ciabatta loaf into 1.5cm thick slices and place staggered in a 3-litre (12-cup) ovenproof dish. Divide apple mixture between bread.

Combine milk, thickened cream, caster sugar and vanilla extract in a medium saucepan; bring to the boil.

Whisk eggs in a large bowl; gradually whisk hot milk mixture into egg mixture. Gently pour milk mixture over the bread. Sprinkle top with crumble mixture. Place dish in a roasting pan; add enough boiling water to come halfway up side of dish.

Bake 40 minutes or until just set. Remove pudding from water; stand 10 minutes. Dust with icing sugar. Serve with vanilla ice-cream or cold custard.