Pic of Baked Eve's pudding with homemade custard

Baked Eve's pudding with homemade custard

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Baked Eve's pudding with homemade custard

Pudding & Cake Serves 6 1h 15 min
An easy, delicious autumnal dessert of apples topped with a light sponge. If you don't want to make the custard this is also good with double cream. Add a handful of sultanas or a glug of Calvados with the apples if you feel so inclined.



  • 5-6 eating apples, depending on size
  • 75g softened unsalted butter, plus
  • a little extra for greasing
  • 50g golden caster sugar
  • 175g self raising flour
  • pinch of fine sea salt
  • 1 egg, beaten
  • about100ml milk

for the custard

  • 600ml milk
  • 1 vanilla pod or ½ tsp vanilla extract
  • 4 egg yolks
  • 25g golden caster sugar
  • 2 tsp cornflour
Image of Baked Eve's pudding with homemade custard


Prep time: 15 min
Cooking time: 1h


  • Step 1

    Preheat oven to 180°C/Gas 4. Grease a 2 pint (1.2 litre) baking dish with a little butter.
  • Step 2

    Peel and core the apples, then slice (not too thinly) and put them in the base of the dish.
  • Step 3

    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. Stir together, gradually adding enough milk to give a dropping consistency.
  • Step 4

    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.
  • Step 5

    Just before it's ready,

make the custard.

  • Step 1

    Put the milk and vanilla in a saucepan and slowly bring to simmering point. 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).
  • Step 2

    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. Pour into a jug and serve straight away with the pudding.
  • Step 3

    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.

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