Ingredients:

6 large Bramley apples, finely sliced

200 g unsalted butter

140 g raisins

100 g soft brown sugar

4 eggs

200 g self-rising flour

250 ml full-fat milk (thick custard)

250 ml double cream (thick custard)

2 vanilla pods, split lengthways (thick custard)

8 egg yolks (thick custard)

100 g light brown sugar (thick custard)

1 tbsp cornflour (thick custard)

Directions:

1. Heat oven to 180C/160C fan/gas 4. Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple. Scatter the raisins over the top.

2. In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns pale and the sugar starts to dissolve.

3. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples.

4. Bake for 45 mins until golden. Serve with the custard.

5. In a saucepan place full-fat milk, double cream and vanilla pods, split lengthways, over a gentle heat for 10 mins to infuse. In a large bowl, whisk together egg yolks, light brown sugar. Add the corn flour, mixed with a little water.

6. Pour over the hot milk mix, stirring all the time, then tip everything back into the pan. Cook over a low heat for 10 mins, constantly stirring, until thickened. Sieve before serving.

Bon Appetit!