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Baked apple puddings with white chocolate custard

  • 0:20 Prep
  • 0:45 Cook
  • 8 Servings


  • 8 Jazz apples
  • 1/3 cup milk
  • 75g butter, chopped
  • 1/2 teaspoon vanilla bean paste
  • 1/4 cup plain flour, sifted
  • 1/2 cup self-raising flour, sifted
  • 1/4 cup raw caster sugar
  • 1 cup brown sugar
  • 2 star anise
  • 2 cinnamon sticks

White Chocolate Custard

  • 1 cup milk
  • 1 cup pure cream
  • 4 egg yolks
  • 1 tablespoon cornflour
  • 1/3 cup raw caster sugar
  • 1 cup NESTLÉ BAKERS' CHOICE White Choc Melts
  • 1 tablespoon brandy (optional)


  • 7cm-deep, 21cm x 31cm (base) heavy-based flameproof roasting pan


  • 1
    Preheat oven to 180C/160C fan-forced.
  • 2
    Slice 1/4 off the top of apples. Set aside. Using a sharp knife and a teaspoon, scoop out cores, leaving flesh and bases intact. Score skin around middle of apples.
  • 3
    Place milk and 25g butter in a microwavesafe jug. Microwave on HIGH (100%) for 30 seconds or until butter has melted. Stir in vanilla. Stir flours and caster sugar in a bowl. Make a well. Add milk mixture. Stir until smooth. Spoon 1 level tablespoon of batter into centre of apples. Top with apple tops.
  • 4
    Place brown sugar, spices, 1 cup water and remaining butter in a 7cm-deep, 21cm x 31cm (base) heavy-based flameproof roasting pan over medium heat. Cook, stirring, for 5 minutes or until mixture is smooth. Bring to the boil. Place apples in pan.
  • 5
    Bake, uncovered, for 35 to 40 minutes, basting with syrup halfway through cooking, or until apples are tender.
  • 6
    Meanwhile, make White Chocolate Custard: Place milk and cream in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until hot (do not boil). Whisk yolks, cornflour and sugar in a heatproof bowl until pale and creamy. Gradually whisk in milk mixture. Return to pan. Add chocolate. Cook, stirring, for 10 minutes or until mixture thickens. Stir in brandy, if using. Serve apples with syrup and custard.

Source: taste.com.au


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