Vanilla custard
John Torode's simple vanilla custard is a must-have indulgent addition to any pudding
Apple flapjack crumble
Serves 6
Easy
Prep:
Cook:
Sweetening the apples with apricot jam and orange juice makes it twice as fruity and adding a little syrup to the oaty crumble makes great little chewy clusters
Skip to ingredients
- 1.1kg eating applessuch as Coxes
- 3-4 tbsp apricot jam
- juice 1 large orange
For the crumble
- 140g porridge oats
- 100g plain flour
- 1 tsp ground cinnamon
- 100g butter
- 100g light muscovado sugar
- 1 tbsp golden syrup
Nutrition: per serving
- kcal447
- fat16g
- saturates9g
- carbs75g
- sugars45g
- fibre6g
- protein6g
- salt0.33glow
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Peel, core and thinly slice the apples and mix with the jam and orange juice. Spread evenly over a buttered 1.5-litre ovenproof dish, not too deep.
step 2
Mix the oats, flour and cinnamon in a large bowl. Add the butter in small chunks and rub in gently. Stir in the sugar and rub in again. Drizzle over the syrup, mixing with a knife so it forms small clumps. Sprinkle evenly over the apples and bake for 30-35 mins until the juices from the apples start to bubble up. Cool for 10 mins, then serve with custard, cream or ice cream.
