Baked Eve's Pudding with homemade custard recipe

Name: Baked Eve's Pudding with homemade custard recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 ml (21.1fl oz) milk; 1 vanilla pod or 1/2tsp vanilla extract; 25 g (0.9oz) golden caster sugar; 2 tsp cornflour; 4 egg yolks; 5 eating apples; 75 g (2.6oz) softened unsalted butter, plus a little extra for greasing; 50 g (1.8oz) golden caster sugar; 175 g (6.2oz) self-raising flour; 1 pinch fine sea salt; 1 egg, beaten; 100 ml (3.5fl oz) milk

Servings: persons

600 ml (21.1fl oz) milk
1 vanilla pod or 1/2tsp vanilla extract
25 g (0.9oz) golden caster sugar
2 tsp cornflour
4 egg yolks
5 eating apples
75 g (2.6oz) softened unsalted butter, plus a little extra for greasing
50 g (1.8oz) golden caster sugar
175 g (6.2oz) self-raising flour
1 pinch fine sea salt
1 egg, beaten
100 ml (3.5fl oz) milk

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

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 600 ml (21.1fl oz) milk, 1 vanilla pod or 1/2tsp vanilla extract, 25 g (0.9oz) golden caster sugar, 2 tsp cornflour, and more.

Yes, Baked Eve's Pudding with homemade custard recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!