James Strawbridge's ultimate autumn pudding - perfect for the colder evenings ahead.
Ingredients
For the apples:
- 1 lb apples peeled, cored and sliced
- 50 g1¾ oz sugar
- 50 ml1¾ fl oz apple juice (optional)
- 1 tbsp root ginger in syrup
For the crumble:
- 200 g7 oz flour
- 100 g3½ oz sugar
- 150 g5¼ oz butter
- 80 g2¾ oz apple cake
- 50 g1¾ oz flaked almonds
For the sauce:
- 200 ml7 fl oz apple juice
- 50 ml1¾ fl oz ginger wine
- 100 ml3½ fl oz sugar
- Pinch of cinnamon
For the Calvados custard:
- 4 free-range egg yolks
- 50 g1¾ oz sugar
- 150 ml5¼ fl oz milk
- 150 ml5¼ fl oz double cream
- 2 tbsp Calvados brandy
Method: How to make Ultimate apple crumble
Add the chopped apple to an oven proof dish and stir in the sugar, ginger and fresh juice.
For the crumble:
Preheat the oven to 180C. Mix the sugar and flour in a bowl and slowly add diced cubes of butter. Use your fingers to rub the mixture into a breadcrumb consistency.
Add the dry, pressed apple pulp together with the almonds and mix evenly. Spread the crumble topping over the apple filling and cook for 40 minutes.
For the sauce:
Combine all the ingredients in a saucepan and reduce on a medium heat for 15-20 minutes. The volume should reduce to a third of the original level and the syrup will stick to the spoon. Pour into a jug to serve.
For the custard:
In a medium pan add the milk and cream. Bring to the boil slowly then take off the heat and leave to stand.
In a bowl, whisk the eggs, egg yolks and sugar together, then pour over the hot milk and cream, whisking all the while. Return to the pan, to a very gentle heat, and stir almost constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon.
Stir in the calvados, and remove the custard from the heat, ready for serving.
