Malvern Pudding

Cook Time 45 minutes

Servings 8

Ingredients

1kg mix of Granny Smith and Pink Lady, peeled cored and cut into wedges 

80g (⅓ cup) caster sugar

Zest 1 lemon

1 tsp cinnamon

60g (¼ cup) demerara sugar

20g butter, diced

Custard

375ml (1½ cups) milk

375ml (1½ cups) thickened cream

1 tsp vanilla bean extract

3 whole eggs and 1 yolk

2 tbsp cornflour 

80g (⅓ cup) caster sugar 

Method

Place the apples in a pot with caster sugar and lemon zest. Cook over medium heat with the lid on for about 10-15 minutes or until they are soft. Transfer the stewed apples into a buttered oval baking dish.

For the custard, place milk, cream and vanilla into a pot and heat until it just boils. Remove and infuse for 5 minutes.

In a large bowl whisk together the eggs, cornflour and caster sugar until just combined. Slowly pour in the milk and cream mixture, whisking continuously. Pour the mixture back into the pot and, over a medium-low heat stir the custard with a wooden spoon until it thickens. Place in a bowl and cool to room temperature.

Preheat the grill element in the oven.

Arrange apples in a 1.5L capacity oven-safe dish. Pour custard over and smooth it out. Combine the demerara sugar with the cinnamon and sprinkle over the top. Dot with the butter and grill for 5-8 minutes or until caramelised. As an alternative, for a crispier topping, use a blow torch to caramelise.