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1
Preheat the oven to 180C/350F/Gas 4.
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2
Lightly oil a 900 ml ovenprof dish.
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3
Peel, core and slice the apples and place in a suacepan with the 50 g caster sugar, lemon rind and 2 tablespoons water.
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4
Simmer for 10-15 minutes or until tender.
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5
Mix the breadcrumbs with the demerara sugar and the cinnamon.
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6
Place half the sweetened apples in the base of the prepared dish and spoon over half of the crumb mixture.
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7
Place the remaining apples on top and cover with the rest of the crumb mixture.
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8
Melt the butter and pour over the surface of the pudding.
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9
Cover the dish with non-stick baking paper and bake in the preheated oven for 20 minutes.
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10
Remove the paper and bake for a further 10-15 minutes or until golden.
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11
Meanwhile, make the custard by whisking the egg yolks and 1 tbsp caster sugar together until creamy.
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12
Mix 1 tablespoon of the milk with the cornflour, until a paste forms and reserve.
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13
Warm the rest of the milk until nearly boiling and pour over the egg mixture with the paste and vanilla essence.
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14
Place the bowl over a saucepan of gently simmering water.
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15
Stir over the heat until thickened and can coat the back of a spoon.
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16
Strain into a jug and serve hot over the pudding.
