Apple Custard Pudding Cake

Name: Apple Custard Pudding Cake
Yield: 18cm (or 20cm) Springform Cake Tin
Cuisine: British
Ingredients: 125 g Butter *softened; 1/2 cup Caster Sugar; 2 Eggs; 1 cup Self-raising Flour; 2 tablespoons Milk; 2 Granny Smith Apples *OR Apples of your choice; 1 cup Vanilla Custard

Hiroko Liston @hirokoliston

Melbourne, Australia

If you have some leftover vanilla custard, try this pudding cake. Of course you can make vanilla custard from scratch to make this cake. It is a very comforting cake that is soft and moist. You may wish to add some dry sultanas or blackcurrants. Enjoy it warm or cold with a hot cup of tea.

Hiroko Liston @hirokoliston

Saved

Ingredients

18cm (or 20cm) Springform Cake Tin

125 gButter *softened
1/2 cupCaster Sugar
2Eggs
1 cupSelf-raising Flour
2 tablespoonsMilk
2Granny Smith Apples *OR Apples of your choice
1 cupVanilla Custard

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Steps

1

Pre-heat oven to 170℃. Line the base and sides of a cake tin with baking paper.
2

Peel Apples, remove the core and cut into 1-2cm cubes. Cook in a saucepan or microwave until slightly softened. *Note: This process can be skipped.
3

Beat Butter and Sugar in a bowl until pale and creamy. Add Eggs, 1 at a time. Add Milk and Flour and mix well to combine. Spoon 1/2 of batter into the prepared cake tin and spread evenly.
4

Arrange 1/2 of the Apple pieces over the batter, then drizzle 1/2 of Vanilla Custard over. Spread the remaining batter as evenly as you can because it is tricky, arrange Apple pieces again, and finally cover with the remaining Vanilla Custard.
5

Bake for 60 minutes or until golden and cooked through. Cool in the tin for 10 minutes, then take it out. You may enjoy the cake warm or cold.