Using a 16cm pudding basin, rest the basin on one of the slices, and cut round the base, creating a circle for the bottom. Taking the clarified butter and a pastry brush, paint the bread circle on both sides and put it in the bottom of the basin. When buttering, don’t be mean – really daub the pieces properly.
Cutting the other bread slices in half, brush them with butter on both sides and put them around the inside of the basin, making sure that they all overlap by about 1cm. This is important as, while cooking, the hot apple magma will find any exit it can, and spoil the crisp exterior.