Ingredients
Serves 8
Stewed apples
- 6 medium apples (Bramley or Granny Smith)
- 50g caster sugar
- Pinch ground cloves (optional)
- 80ml water
Sponge
- 80g butter, soft
- 100g caster sugar
- 2 medium eggs
- Dash vanilla essence
- 240g self-raising flour
- 320ml milk
- Icing sugar to garnish
Vanilla custard
- 250ml milk
- 3 medium egg yolks
- 40g caster sugar
- 1 tbsp cornflour
- Dash vanilla extract
Method
- For the apples, peel and dice and place in a saucepan with the sugar, clove and water.
- Cook for a few minutes over a medium heat until the apples soften.
- Remove and set aside until needed.
- Preheat your oven to 180C/160C fan.
- To make the sponge, cream the butter and sugar until soft and pale.
- Mix the egg with vanilla and gradually add and mix to combine.
- Add in half the flour and half the milk and mix.
- Finally add the remaining flour and milk and mix.
- Spoon the stewed apples into a rectangle baking dish (7" x 10") and spoon the sponge batter on top.
- Place in the preheated oven and bake for 40 minutes or until golden brown all over.
- Allow to cool for a few minutes before serving.
- To make the custard, gently heat the milk.
- Whisk together the yolks, sugar, corn flour and vanilla.
- Pour the warm milk over this and whisk.
- Return to the saucepan and cook over a gentle heat, stirring continuously until thick.
- Serve warm with the apple sponge.
