Baked eve’s pudding with homemade custard
Author: Riverford Cook Kirsty Hale and www.riverford.co.uk/recipe
Recipe type: Pudding
- 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
- Preheat the oven to 180°C.
- Grease a 2 pint (1.2 litre) baking dish with a little butter.
- Peel and core the apples, then slice (not too thinly) and put them in the base of the dish.
- In a large bowl, cream the butter and sugar together until pale and creamy.
- Add the flour and salt and fold in until just combined.
- Make a well in the middle and add the beaten egg.
- Stir together, gradually adding enough milk to give a dropping consistency.
- Pour into the dish on top of the apples, spreading it over to completely cover them.
- Bake for 1 hour, until risen and golden on top.
- Just before it’s ready, make the custard.
- Put the milk and vanilla in a saucepan and slowly bring to simmering point.
- 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).
- Whisk the yolks, sugar and cornflour together in a bowl.
- Gradually pour the hot milk onto the eggs and sugar, whisking all the time.
- Return to the pan and stir over a low heat until thickened.
- Pour into a jug and serve straight away with the pudding.
- 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.