A warming treat of apple compote, pudding and creamy custard.


  • apple compote:
  • 4 large cooking apples
  • 75 g caster sugar
  • 2 tblsp water
  • pinch cinnamon
  • pudding mixture
  • 110 g brown sugar
  • 4 eggs
  • 225 g plain flour
  • 1 tsp baking powder
  • pinch cinnamon
  • sauce:
  • 0.5 pint milk
  • 3 egg yolks
  • 1 tblsp caster sugar
  • 110 g butter


  • Peel, core and slice the apples and put them into a large saucepan with the sugar and the water and cook them for 3-4 minutes until they're beginning to turn mushy but not completely stewed.
  • Add the cinnamon and transfer to a casserole or baking dish.
  • Preheat the oven to 170°C (325°F/Gas Mark 3).
  • Beat the butter and brown sugar together until smooth.
  • Sieve the baking powder, plain flour and ground cinnamon together.
  • Add the eggs to the butter mixture then add in the dry ingredients.
  • Mix until everything is well incorporated.
  • Spread the sponge mixture on top of the apples and pop into the oven on the middle shelf for approximately 35-45 minutes or until the mixture is set in the centre and a skewer inserted in the centre comes out clean.
  • To make the sauce: Scald the milk in a saucepan (if the budget allowed you could pop in a ½ vanilla pod or a couple of drops of vanilla extract)
  • Beat the egg yolks with the sugar until light in colour.
  • Pour scalded milk onto the eggs and then return the entire mixture to a saucepan and cook gently, stirring continuously, until the mixture is thickened.
  • To serve: Dust the eve’s pudding with icing sugar and pour the fresh egg custard on top.

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