Jul 312014

baked eve's pudding with home made custard

Baked eve’s pudding with homemade custard
Recipe type: Pudding
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 5-6 eating apples, depending on size
  • 75g softened unsalted butter, plus a little extra for greasing
  • 50g golden caster sugar
  • 175g self raising flour
  • pinch of fine sea salt
  • 1 egg, beaten
  • approx 100ml milk
  • for the custard:
  • 600ml milk
  • 1 vanilla pod or ½ tsp vanilla extract
  • 4 egg yolks
  • 25g golden caster sugar
  • 2 tsp cornflour
  1. Preheat the oven to 180°C.
  2. Grease a 2 pint (1.2 litre) baking dish with a little butter.
  3. Peel and core the apples, then slice (not too thinly) and put them in the base of the dish.
  4. In a large bowl, cream the butter and sugar together until pale and creamy.
  5. Add the flour and salt and fold in until just combined.
  6. Make a well in the middle and add the beaten egg.
  7. Stir together, gradually adding enough milk to give a dropping consistency.
  8. Pour into the dish on top of the apples, spreading it over to completely cover them.
  9. Bake for 1 hour, until risen and golden on top.
  10. Just before it’s ready, make the custard.
  11. Put the milk and vanilla in a saucepan and slowly bring to simmering point.
  12. Remove the vanilla pod, if using. (You can reuse it to make vanilla sugar: wash it, dry and store in a jar with caster sugar).
  13. Whisk the yolks, sugar and cornflour together in a bowl.
  14. Gradually pour the hot milk onto the eggs and sugar, whisking all the time.
  15. Return to the pan and stir over a low heat until thickened.
  16. Pour into a jug and serve straight away with the pudding.
  17. To keep it warm if needed, stand the jug in a pan of hot water and cover the top with clingfilm to stop a skin forming.


Sorry, the comment form is closed at this time.