The Best Apple and Custard is a comforting, classic dessert that brings together soft, warm apples and smooth, creamy custard. The natural sweetness of the apples pairs perfectly with the rich, velvety texture of the custard, making every spoonful a delightful treat. It’s one of those simple dishes that feels like a warm hug on a plate.
I love making this dessert on cozy evenings when the air feels crisp and a little sweetness is just what the day needs. There’s something really special about peeling and slicing fresh apples and then watching them gently cook down while the custard thickens on the stove. I often add a sprinkle of cinnamon on top—it’s a little touch that makes the flavors pop and fills the kitchen with a comforting scent.
The best part is how easy it is to serve. I like to pour the custard over the apples while everything is still warm, so the flavors blend beautifully together. It’s the kind of dessert everyone at the table seems to enjoy, whether it’s a family dinner or a simple weekend treat. For me, The Best Apple and Custard is a sweet way to celebrate the little moments and share some delicious comfort with the people I care about.
Key Ingredients & Substitutions
Apples: Bramley or Granny Smith apples are great for baking because they hold their shape and offer a nice tartness that balances the sweetness. If unavailable, try Honeycrisp or Fuji for a sweeter twist.
Raisins and Nuts: Raisins add chewy bursts of sweetness. Sultanas or chopped dried apricots work well too. Walnuts add crunch, but pecans or almonds can be swapped in easily depending on your taste or allergies.
Self-raising Flour: This helps the pudding rise and have a light texture. If you don’t have self-raising flour, combine plain flour with 1.5 tsp baking powder per 200g flour as a substitute.
Butter and Milk: These add creaminess and moisture. For dairy-free options, use plant-based butter and milk alternatives like almond or oat milk. The pudding and custard may be slightly different but still tasty!
Vanilla and Cinnamon: Vanilla extract adds warmth, while cinnamon gives the pudding its comforting spice. Feel free to adjust the cinnamon amount or try nutmeg if you like a bit of variety.
How Do You Make Smooth, Thick Custard Without It Splitting?
Custard can be tricky because heating too fast or at too high heat can cause it to split. Here’s how to get a smooth custard every time:
- Heat the milk gently until almost boiling, then remove from heat.
- Whisk egg yolks, sugar, and cornflour until pale and smooth before adding hot milk bit by bit to temper the eggs.
- Return the mixture to low heat and stir constantly with a wooden spoon or whisk.
- Cook until custard thickly coats the back of a spoon—don’t let it boil or the eggs could curdle.
- Remove from heat immediately once thickened, pour through a sieve if needed to catch lumps, and keep warm.
These steps helped me avoid lumps and get that lovely creamy texture in the custard every time.
Equipment You’ll Need
- Mixing bowls – I like using a large bowl for cream and sugar; it makes mixing easier and faster.
- Electric mixer or whisk – helps you cream the butter and sugar smoothly for a light batter.
- Measuring cups and spoons – essential for accuracy, especially with spices and liquids.
- Loaf or baking dish, or individual ramekins – depending on whether you want a big pudding or individual servings.
- Cooking saucepan – for making the custard on the stove; size 1-2 quarts works well.
- Whisk or spoon – for stirring the custard and folding ingredients gently.
- Oven – for baking the pudding until golden and cooked through.
- Fruit peeler or knife – for peeling and chopping apples easily.
Flavor Variations & Add-Ins
- Spiced Up: Add a pinch of nutmeg or allspice to the apple mixture for extra warm flavor.
- Fruity Twist: Mix in chopped dried apricots or cranberries for a tart, chewy element.
- Nut Variations: Use chopped almonds or hazelnuts instead of walnuts for a different crunchy texture.
- Custard Enhancements: Stir in a splash of bourbon or a teaspoon of almond extract into the custard for a richer, more complex taste.
The Best Apple and Custard
Ingredients You’ll Need:
For the Apple Pudding:
- 3 large apples (such as Bramley or Granny Smith), peeled, cored, and chopped
- 100g (½ cup) raisins or sultanas
- 100g (½ cup) walnuts or pecans, roughly chopped
- 200g (1 cup) self-raising flour
- 100g (½ cup) caster sugar
- 100g (½ cup) butter, softened
- 2 eggs
- 150ml (⅔ cup) milk
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- A pinch of salt
For the Custard:
- 500ml (2 cups) whole milk
- 1 vanilla pod, split lengthwise (or 1 tsp vanilla extract)
- 4 large egg yolks
- 50g (¼ cup) caster sugar
- 1 tbsp cornflour (cornstarch)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 30 to 40 minutes to bake the apple pudding, and 10 minutes to make the custard. Altogether, plan for around 1 hour from start to finish, including a little cooling time before serving.
Step-by-Step Instructions:
1. Prepare the Apple Pudding Batter:
Preheat your oven to 180°C (350°F/Gas Mark 4). In a bowl, cream the softened butter and sugar together until light and fluffy. Next, beat in the eggs one at a time, then stir in the vanilla extract. In another bowl, sift together the self-raising flour, salt, and cinnamon. Slowly fold this dry mix into the wet ingredients, alternating with the milk for a smooth batter. Finally, gently fold in the chopped apples, raisins, and walnuts until evenly mixed.
2. Bake the Apple Pudding:
Grease your ramekins or baking dish well. Spoon the batter into the prepared dish(es), filling them about three-quarters full. Bake the pudding for 30 to 40 minutes until the top is golden and a skewer inserted in the center comes out clean. Allow it to cool a little before serving.
3. Prepare the Custard:
In a saucepan, gently heat the milk and vanilla pod until it’s just about to boil. Meanwhile, whisk the egg yolks, sugar, and cornflour together in a separate bowl until smooth and pale. Gradually add a small amount of the hot milk into the egg mixture, whisking constantly to warm (temper) the eggs. Pour this mixture back into the saucepan with the remaining milk, then cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon. Be careful not to boil it. Remove from heat and stir in vanilla extract if you didn’t use a vanilla pod.
4. Serve Warm and Enjoy:
Place a warm portion of the apple pudding into serving bowls or plates. Pour generous amounts of the creamy custard over the top. For a nice touch, sprinkle with extra chopped walnuts or a dash of cinnamon. Serve immediately and enjoy the comforting flavors!
Can I Use Frozen Apples for the Pudding?
Yes, you can use frozen apples, but make sure to thaw and drain any excess liquid before adding them to the batter. This helps prevent the pudding from becoming too soggy.
Is There a Dairy-Free Option for the Custard?
Absolutely! Substitute whole milk with almond, oat, or soy milk, and use a dairy-free butter alternative for the pudding. Keep in mind the texture and taste might be slightly different but still delicious.
How Should I Store Leftover Apple Pudding and Custard?
Store leftovers separately in airtight containers in the fridge for up to 2 days. Reheat the pudding in the oven or microwave, and gently warm the custard on the stove or in the microwave before serving.
Can I Make the Apple Pudding Ahead of Time?
Yes! You can prepare and bake the pudding in advance. Reheat it gently before serving and pour warm custard over it to bring the dessert back to life.
