Baked Eve's Pudding with homemade custard recipe

Details

• Cuisine: British
• Recipe Type: Pudding
• Difficulty: Medium
• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Serves: 6

Step-by-step

1. Preheat the oven to 180C. Grease a 2 pint (1.2 litre) baking dish with a little butter. Peel and core the apples, then slice (not too thinly) and put them in the base of the dish.
2. In a large bowl, cream the butter and sugar together until pale and creamy. Add the flour and salt and fold in until just combined. Make a well in the middle and add the beaten egg.
3. Stir together, gradually adding enough milk to give a dropping consistency. You may not need the entire 100ml. Pour into the dish on top of the apples, spreading it over to completely cover them. Bake for 1 hour, until risen and golden on top.
4. Just before it’s ready, make the custard. Put the milk and vanilla in a saucepan and slowly bring to simmering point.
5. Remove the vanilla pod, if using. (You can reuse it to make vanilla sugar: wash it, dry and store in a jar with caster sugar).
6. Whisk the yolks, sugar and cornflour together in a bowl. Gradually pour the hot milk onto the eggs and sugar, whisking all the time. Return to the pan and stir over a low heat until thickened.
7. Pour into a jug and serve straight away with the pudding. To keep it warm (if needed), stand the jug in a pan of hot water and cover the top with clingfilm to stop a skin forming.