- 6 large Bramley apples , finely sliced
- 200g unsalted butter
- 140g raisins
- 100g soft brown sugar
- 4 eggs
- 200g self-raising flour
- Heat oven to 180C/160C fan/gas 4.
- Peel, core and slice the apples.
- Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple.
- Scatter the raisins over the top.
- In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns pale and the sugar starts to dissolve.
- Beat in the eggs,
- Then carefully fold in the flour with a large spoon.
- Spread the batter over the apples, then bake for 45 mins until golden.
- Serve with the custard, below.
Thick custard
Place 250ml full-fat milk, 250ml double cream and 2 vanilla pods, split lengthways, in a pan over a gentle heat for 10 mins to infuse. In a big bowl, whisk together 8 egg yolks, 100g light brown sugar and 1 tbsp cornflour, mixed with a little water. Pour over the hot milk mix, stirring all the time, then tip everything back into the pan. Cook over a low heat for 10 mins, constantly stirring, until thickened. Sieve before serving.
From http://www.bbcgoodfood.com