Baked Eve's Pudding with homemade custard recipe
Apples stewing in butter and sugar while a golden pudding cap forms on top. Cold evenings, we're ready for you.
Ingredients
- 5 eating apples
- 75 g softened unsalted butter, plus a little extra for greasing
- 50 g golden caster sugar
- 175 g self-raising flour
- 1 pinch fine sea salt
- 1 egg, beaten
- 100 ml milk
- 5 eating apples
- 2.6 oz softened unsalted butter, plus a little extra for greasing
- 1.8 oz golden caster sugar
- 6.2 oz self-raising flour
- 1 pinch fine sea salt
- 1 egg, beaten
- 3.5 fl oz milk
- 5 eating apples
- 2.6 oz softened unsalted butter, plus a little extra for greasing
- 1.8 oz golden caster sugar
- 6.2 oz self-raising flour
- 1 pinch fine sea salt
- 1 egg, beaten
- 0.4 cup milk
- 600 ml milk
- 1 vanilla pod or ½tsp vanilla extract
- 25 g golden caster sugar
- 2 tsp cornflour
- 4 egg yolks
- 21.1 fl oz milk
- 1 vanilla pod or ½tsp vanilla extract
- 0.9 oz golden caster sugar
- 2 tsp cornflour
- 4 egg yolks
- 2.5 cups milk
- 1 vanilla pod or ½tsp vanilla extract
- 0.9 oz golden caster sugar
- 2 tsp cornflour
- 4 egg yolks
Details
- Cuisine: British
- Recipe Type: Pudding
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 60 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180C. 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. You may not need the entire 100ml. 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.
Recipe devised by Kirsty Hale for Riverford.
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