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Heirloom apple pudding with vanilla custard


You'll need

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

Method

  • 01
  • Preheat oven to 200C. Combine apple, Calvados and cinnamon in a large bowl and set aside.
  • 02
  • 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.
  • 03
  • 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).
  • 04
  • 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.
  • 05
  • 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.

“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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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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