Apple pudding with cinnamon custard

Method

Pudding

1. Preheat oven to 180ºC (160°C fan forced).
2. Sparingly remove crusts from 6 slices of raisin bread and flatten bread with a rolling pin.
3. Spray 6 holes of a regular sized (½ cup capacity) muffin tin with oil; press bread firmly into holes.
4. Combine apple, sultanas and lemon zest in a medium-sized bowl. Mix well.
5. 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.
6. 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.
7. Bake in the oven for 20 minutes until golden brown.

Custard

1. 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.
2. Place over medium heat and slowly bring to the boil, stirring often. Reduce heat and simmer for 2 minutes until mixture thickens.
3. Remove from heat; cover with plastic wrap until time to serve.

Serving
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.

Microwave
Custard can be microwaved on HIGH (100%) for 4 minutes. Whisk well and microwave for a further 3-4 minutes, whisk again.