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Heirloom apple pudding with vanilla custard

Heirloom apple pudding with vanilla custard

“I had the most delicious apple pudding at Corrigan’s in Mayfair when I visited London last month. Would you please print the recipe?”
Lara Melrose, Gold Coast, Qld

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Heirloom apple pudding with vanilla custard

Serves 6
Cooking Time Prep time 20 mins, cook 35 mins (plus standing, cooling)
6   Granny Smith apples, coarsely chopped
1 tbsp   Calvados or brandy
½ tsp   ground cinnamon
250 gm   stale white crustless bread, coarsely torn
250 ml   (1 cup) milk
Finely grated   rind of 2 lemons
150 gm   caster sugar, plus extra for scattering
125 gm   almond meal
4   eggs, separated
100 gm   butter, melted, plus extra for brushing
Vanilla custard
250 ml   (1 cup) pouring cream
125 ml   (½ cup) milk
1   vanilla bean, split, seeds scraped
3   egg yolks
50 gm   caster sugar


1 Preheat oven to 200C. Combine apple, Calvados and cinnamon in a large bowl and set aside.
2 Place bread in a heatproof bowl. Bring milk and lemon rind to a rapid simmer in a saucepan over medium heat, pour over bread and set aside. Whisk sugar, almond meal, yolks and 1 tsp sea salt flakes in a separate bowl, stir in butter, then bread mixture, and set aside.
3 Brush a 2-litre ceramic baking dish with extra butter, scatter with sugar and shake out excess. Whisk eggwhites in an electric mixer until soft peaks form (2-3 minutes), fold in bread mixture and spoon into baking dish. Scatter with apple mixture and bake until golden and set (30-35 minutes).
4 For vanilla custard, bring cream, milk and vanilla just to the boil in a saucepan over medium heat. Whisk yolks and sugar in a bowl until thick and creamy (2-3 minutes), then add hot milk mixture, whisking to combine. Return to pan and stir continuously over low heat until mixture coats a spoon thickly (5-6 minutes). Pour into a bowl placed over ice and stir until chilled. Serve with hot apple pudding.
5 For vanilla custard, bring cream, milk and vanilla just to the boil in a saucepan over medium heat. Whisk yolks and sugar in a bowl until thick and creamy (2-3 minutes), then add hot milk mixture, whisking to combine. Return to pan and stir continuously over low heat until mixture coats a spoon thickly (5-6 minutes). Pour into a bowl placed over ice and stir until chilled. Serve with hot apple pudding.

Note For this pudding, chef Richard Corrigan uses heirloom apples, such as Bramleys; unfortunately these are difficult to find in Australia, so we’ve used Granny Smiths instead.

This recipe is from the June 2012 issue of Australian Gourmet Traveller.

RECIPE Richard Corrigan, Corrigan’s, London PHOTOGRAPHY Chris Court STYLING Alice Storey & Vanessa Austin


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