Homemade custard
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Dorset apple cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 115g unsalted butterdiced and chilled, plus extra for the tin
- 225g self-raising flour
- 2 tsp ground cinnamon
- 115g light brown sugar
- 1 large eggbeaten
- 6-8 tbsp milk
- 225g Bramley or Granny Smith applespeeled, cored and diced
- 100g sultanas
- 2 tbsp demerara sugar(optional)
Nutrition: per serving
- kcal334
- fat14g
- saturates8g
- carbs47g
- sugars26g
- fibre2g
- protein5g
- salt0.3glow
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter and line a deep 20cm cake tin with baking parchment.
step 2
Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 6-8 tbsp of milk – add it gradually until you have a smooth, thick batter.
step 3
Add the apples and sultanas and mix to combine. Scrape the batter into the prepared tin and gently level out. Sprinkle over the demerara sugar, if using, and bake for 30-40 mins or until golden and a skewer inserted into the middle comes out clean.
step 4
Allow to cool in the tin for 15 mins and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard.
