Bramley Apple and Custard Fool
Bramley apple and custard fool with crumble topping
• 4 Bramley apples
• 1 lemon
• 45g caster sugar
• Grated or ground nutmeg
• 50g plain flour
• 50g brown sugar
• 40g soft butter
• 250ml milk
• 1 vanilla pod split
• 3 egg yolks
• 30g caster sugar
• 10g plain flour
Peel, core and dice the apples. Put in a pan with a little lemon juice, caster sugar and the nutmeg to taste
Cover and cook over a low heat for about 10 minutes until the apples are soft, stirring from time to time to prevent sticking (tip: you don’t want the consistency to be too soft that it appears to be a pure, so be sure to keep an eye on the apples, keeping the heat low)
Set aside to cool
Preheat the oven to 190°c
To make the crumble topping, cream the soft butter and sugar together and combine the flour with a little nutmeg leaving the mixture lumpy and crumbly.
Spoon onto a baking tray and cook for 10-15 minutes until golden and crisp. Remove from the tray and allow to cool.
Meanwhile, combine the milk and vanilla pod in a saucepan and bring to the boil.
Whisk the egg yolks and sugar until pale and thick. Stir in the flour.
Pour a little of the boiling milk onto the eggs, whisk in then return the mix to the pan and cook stirring occasionally and whisking till the custard thickens.
Cook for a further 2 minutes then transfer to a bowl and set aside to cool.
Now that all the elements of the fool are complete, build to serve, as desired – we think the Martini glass style is perfect for taking a typically messy pudding and making it look luxuriously delicious!