Apple pudding with cinnamon custard
- 12 slices raisin or fruit bread
- olive or canola oil spray
- 400g can unsweetened apples
- 4 tablespoons sultanas
- 1 teaspoon lemon zest or grated rind
- 3 tablespoons custard powder
- 1½ tablespoons caster sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 cups low-fat milk
- Preheat oven to 180ºC (160°C fan forced).
- Sparingly remove crusts from 6 slices of raisin bread and flatten bread with a rolling pin.
- Spray 6 holes of a regular sized (½ cup capacity) muffin tin with oil; press bread firmly into holes.
- Combine apple, sultanas and lemon zest in a medium-sized bowl. Mix well.
- Fill bread cavities to the rim of the tin with apple mixture, pressing firmly with the back of a spoon. Fold in any overhanging bread.
- To form a lid with remaining bread slices, cut six 8cm diameter circles using a biscuit cutter or upside down glass. Press on bread lid to cover apple mixture.
- Bake in the oven for 20 minutes until golden brown.
- Combine custard powder, sugar, cinnamon, vanilla and 3 tablespoons milk in a medium-sized saucepan. Mix well to form a paste and smooth lumps then stir in remaining milk.
- Place over medium heat and slowly bring to the boil, stirring often. Reduce heat and simmer for 2 minutes until mixture thickens.
- Remove from heat; cover with plastic wrap until time to serve.
Remove puddings by running a knife around the edge of each hole and inverting onto individual plates.
Pour over custard, sprinkle with cinnamon if desired and serve immediately.
Custard can be microwaved on HIGH (100%) for 4 minutes. Whisk well and microwave for a further 3-4 minutes, whisk again.
- Homemade stewed apples contain too much moisture and are unsuitable for this recipe.
- Not suitable to store or freeze.
- 6 hole muffin tray
- rolling pin
- wooden spoon