Make this fluffy cake with warm custard.


  • 450 g bramley apples
  • 110 g caster sugar
  • for the sponge
  • 110 g butter
  • 110 g caster sugar
  • 2 large organic eggs (lightly beaten)
  • pinch of salt
  • 110 g self-raising flour (sifted)
  • 2 tblsp water
  • for the custard
  • 6 organic egg yolks
  • 125 g caster sugar
  • 1 vanilla pod
  • 500 ml milk


  • Pre-heat the oven to 180ºC (350ºF/Gas 4).
  • First peel and core the cooking apples.
  • Slice them thinly and place them in layers in a buttered dish, then sprinkle with the caster sugar.
  • Next make the sponge by whisking the butter and sugar in a bowl until they are pale and fluffy.
  • Then beat in the eggs one at a time until each is incorporated into the mixture.
  • Add the salt to the flour and gradually fold the flour into the mixture.
  • Lastly add in the water so that the mixture is slightly loosened.
  • Spread the sponge mixture evenly over the apples and bake in oven for about 45mins to 1 hour or until a skewer inserted into centre comes out clean.
  • Next make the custard, whisk the sugar and egg yolks until they are light and fluffy.
  • Split the vanilla pod in half lengthways and scrape the seeds into a pot and put the empty pod in also.
  • Pour the milk into the pot and bring to just under the boil.
  • Pour the hot milk onto the eggs and sugar whisking constantly.
  • Then pour the milk and egg mixture back into the pot and cook gently over a low heat until it starts to boil, then remove immediately.
  • Strain the custard and serve with hot apple cake.

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