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Apple and Cider Pudding

2 large Cooking apples

3 red eating apples

75g apple jelly

125g self-raising flour

60g butter

175g castor sugar

275ml dry cider or apple juice, at room temperature

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Set oven to 190oc.

Butter a baking dish and spread the jelly over the bottom.

Peel and core the cooking apples, cut into quarters and each quarter into 3 and place on top of jelly.

Quarter, core and cut each quarter of the eating apples in half and scatter around the cooking apples.

Rub the flour and butter together until the mixture resembles fine crumbs. Mix in the sugar and then whisk in the cider or apple juice to a smooth batter.

Pour onto the apples and bake for about 35 minutes or until golden and firm to touch.

Serve while hot.

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Caramel and Clove Custard

300ml whole milk

300ml double cream

75g castor sugar

录 teaspoon ground cloves

4 egg yolks

2 teaspoons corn flour

1 teaspoon vanilla extract

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Place the cream, milk, cloves and vanilla in a saucepan and scald.

Remove from heat.

Place 50g of the sugar in a non-stick pan and place on a high heat.

Cook without stirring until the mixture turns an amber colour. Carefully add a couple of ladles of the cream mixture and cook until smooth.

Add to the cream mixture.

Whisk the egg yolks and remaining sugar in a bowl and then strain over half the hot cream mixture. Whisk well and return to the pan.

Stir constantly over a low heat until the mixture coats the back of a spoon. Serve immediately or can be held in a thermos flask for an hour before hand.

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