A warming and scrumptious traditional apple pudding. Sweet baked apples with real homemade custard, cooked outdoors on your fire pit, is the perfect tonic for a cold and miserable lockdown. So delicious!
- 600ml milk
- 4 egg yolks
- 2tbspn Caster Sugar
- 1tbspn Cornflour (heaped)
- Vanilla Essence
- 4 Bramley Apples
- 2 tbsp softened butter
- 2tbp soft brown sugar
- 2 tbsp mixed fruit
- Pinch cinnamon
- Chopped pecan nuts (optional)
Take the core of the apple out, leaving the bottom intact so that the filling doesn’t fall out. Score around the circumference of the apple, this will prevent it from exploding.
Mix all the filling ingredients together and push into the centre of the apples.
Place each apple onto a double thickness of tin foil; bring the edges together to enclose the apple.
Place onto the embers in the fire pit, and leave for 15-20 minutes or until the apples are soft. If you over cook them they could explode, but will still taste the same!
How to make homemade custard
Put the milk into a cast iron or heavy based saucepan and place on the grill to heat, bring to just below boiling.
In a large bowl, whisk the egg yolks with the sugar and cornflour until light in colour.
Gradually add the hot milk, a bit a time whisking well between each addition.
Pour the mixture back into the saucepan and cook gently, stirring all the time until it’s thickened and just coming to boiling point.
Pour on the baked apples and joy!