Recipe of the Month - Apple Sponge Pudding & Home Made Custard
As the days get colder, there’s something really comforting about this sponge based pudding. For a special occasion, push the boat out and serve it with your own home made custard, or créme anglaise if you want to be posh.
Ingredients - Apple Pudding 4 cooking apples, cored and peeled, chopped roughly 125g sugar 1 tablespoon of water
Ingredients - Home made custard 200 ml double cream 700 ml whole milk 4 large egg yolks 2 tablespoons of cornflour 100g caster sugar 1 teaspoon vanilla extract For a custard making video, check out https://www.bbcgoodfood.com/videos/techniques/ how-make-custard
125g soft butter 250g caster sugar 2 eggs, beaten 1/2 teaspoon vanilla extract 125g self-raising flour
Preheat the oven to 180C / gas 4. Cook the apples, sugar and water in a small saucepan over a low heat until the apples are soft, about 10 mins. Pour them into a shallow pie dish. In a bowl, beat the butter, then add 125g of the sugar, beat again, then gradually add the eggs and vanilla, beating all the time, and finish up by folding in the flour to combine the lot. Spread this over the apple, sprinkle with a little caster sugar, and cook in the pre- heated oven for around 45 mins, until the centre of the sponge is nice and firm, and a skewer inserted into the centre comes out clean.
Put the cream and milk in a saucepan and gently heat until it is just about boiling. While this is happening, separate the eggs, and whisk the egg yolks, cornflour, sugar and vanilla in a large bowl.
Gradually pour the hot milk & cream mixture into the sugar mixture, whisking all the time.
Wipe out the saucepan and pour the mixture back into it. Gently heat it, stirring with a wooden spoon all the time, until it thickens up, but not so long that it gets lumpy. If lumps do develop, just keep stirring like mad, and they will go out of it. The secret to custard (or crème anglaise if you want to be posh), is to never stop stirring for a minute. Take your eye off it, and it will go lumpy. This has a zillion calories, but comfort yourself in the fact that so does regular shop bought custard, and this tastes amazing.
And that’s all there is to it. Serve slightly warm, with ice cream, or whipped cream, or custard.
If you want to be posh, and impress your family, make your own custard using the recipe opposite and call it “crème anglaise” instead.
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