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.
Ingredients
Vanilla custard
Method
Main
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.
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