For this pudding recipe from Corrigan's in London, chef Richard Corrigan uses heirloom apples, such as Bramleys; unfortunately these are difficult to find in Australia, so we've used Granny Smiths instead.
Heirloom apple pudding with vanilla custard
The much-loved dessert from Corrigan's in Mayfair, London.
- 20 mins preparation
- 35 mins cooking plus standing, cooling
- Serves 6
Print
Ingredients
- 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
Main
- 1Preheat oven to 200C. Combine apple, Calvados and cinnamon in a large bowl and set aside.
- 2Place 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.
- 3Brush 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).
- 4For 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.
- 5For 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.