To make the strudel dough, knead all the ingredients together, just like you would for bread, until you obtain a smooth and consistent dough. Transfer to a bowl rubbed with olive oil, cover with cling film and leave to rest for 6 hours

Place the raisins in the rum and set aside to soak. Meanwhile, fry the breadcrumbs until golden in a pan with a knob of butter and set aside

Peel and cut the apples into slices and add to a bowl with the cinnamon, sugar, lemon zest, lemon juice, breadcrumbs and raisins. Mix until combined

Preheat the oven to 190°C/gas mark 5

Roll out the dough into a thin rectangular sheet about 1/2cm in thickness

Make a sausage shape with the apple filling and place on one side of the dough, lengthways. Butter the rest of the dough and roll the pastry around the filling. Brush with butter again

Place on a baking tray and bake for 20–25 minutes. Dust with icing sugar to serve