I have so many recipes for one of my favourite puddings but this one with a lightly nutty pastry packed with cinnamon spiced organic apples from Orchard Organics has a flavour all of its own.

Try for a change serving it up with bramley toffee apple ice-cream, a really delicious one which can be made well in advance, stored in the freezer and even served up with poached or sleeved apples which are great at this time of year.

Ingredients

6 egg yolks

110g/4oz caster sugar

425ml/¾pt milk (or milk and cream)

Few drops vanilla essence

50g/2oz granulated sugar

50g/2oz butter

2 bramley apples – peeled, cored and sliced

Method

Make the custard base by placing the eggs, sugar, milk and vanilla essence in a saucepan.  Stir gently over a medium heat for 5-6 minutes but do not allow to boil.  The custard is ready when it is thick enough to coat the back of a wooden spoon.  Remove from the heat and set to one side to cool.

Place the sugar and butter in a saucepan and heat until the mixture becomes syrupy.  Add the apples and cook until the apples are golden brown but still holding their shape.  Remove from the heat, allow to cool, and gently break up the toffee.

Add the custard to the toffee apple and mix well.  Churn in an ice-cream maker.  Alternatively, pour into a shallow container, cover securely and place in the freezer, stirring every hour until set to break up the ice crystals.

Delicious served on it’s own but great with cinnamon spiced apple pie.