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.