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1
Preheat the oven to 180C.
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2
Grease a 2 pint (1.2 litre) baking dish with a little butter.
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3
Peel and core the apples, then slice (not too thinly) and put them in the base of the dish.
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4
In a large bowl, cream the butter and sugar together until pale and creamy.
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5
Add the flour and salt and fold in until just combined.
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6
Make a well in the middle and add the beaten egg.
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7
Stir together, gradually adding enough milk to give a dropping consistency.
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8
You may not need the entire 100ml.
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9
Pour into the dish on top of the apples, spreading it over to completely cover them.
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10
Bake for 1 hour, until risen and golden on top.
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11
Just before its ready, make the custard.
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12
Put the milk and vanilla in a saucepan and slowly bring to simmering point.
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13
Remove the vanilla pod, if using.
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14
(You can reuse it to make vanilla sugar: wash it, dry and store in a jar with caster sugar).
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15
Whisk the yolks, sugar and cornflour together in a bowl.
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16
Gradually pour the hot milk onto the eggs and sugar, whisking all the time.
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17
Return to the pan and stir over a low heat until thickened.
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18
Pour into a jug and serve straight away with the pudding.
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19
To keep it warm (if needed), stand the jug in a pan of hot water and cover the top with clingfilm to stop a skin forming.
