My recipes

Method

Peel and core the apples then slice thinly.

Place the apples into a large pot with the butter, sugar and cinnamon and sweat slowly so that they stew down in their own liquid. It is a good idea to put a lid on at this stage to retain some of the moisture.

When soft and mushy you can either blend or use a potato masher to make the apple puree.

Pour the apple purée mixture into a large earthenware dish, leaving a big gap at the top for the custard to be poured on later.

Meanwhile, melt the butter in a thick-bottomed nonstick saucepan. Add the flour and mix together.

Slowly pour in the milk, gradually beating in between additions as this helps to make a smooth sauce.

When all the milk has been added, cook the sauce, gently stirring regularly for approx 10 mins. Add the sugar and lastly the egg then remove from the heat.

Pour the custard mixture over your apple purée and allow to cool.

At this stage, you can place it in the fridge for serving the next day. But for an even better result, make it several hours before you need it and just leave it in a cool place in your kitchen.

When you are about to serve, pre-heat your grill and sprinkle the surface with your sugar and cinnamon mixture and bake under the grill until the top is bubbling and a nice caramel colour. Remove and let it cool for 10 mins before serving.