Apple & Custard Traybake
We’ve just had the first of the new season’s rhubarb from the garden – also delicious in this recipe. This is easily the most popular video I ever posted on Instagram. It is nostalgia in a mouthful. We grew up on Bird’s Custard. It was dolloped onto every
SERVES
20
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
Ingredients
3 large cooking apples, peeled and sliced - about 400g
2 tbsp caster sugar
200g self-raising flour
80g Bird’s Custard Powder
120g icing sugar
1 tsp baking powder
1 tbsp vanilla extract
5 eggs
200g very soft butter
Method
Place the sliced apples, caster sugar and 1 tablespoon of water in a saucepan over a medium heat.
Cook for about 10 minutes, stirring regularly, till the apples have softened but still have a bit of bite to them. (If you don’t have cooking apples, you can use sharp eating apples instead – Granny Smith or Pink Lady would be good – just leave out the sugar.) Leave to cool completely.
Preheat your oven to 160°C fan. Line a 25 x 35cm tray with parchment paper. Add the flour, custard powder, icing sugar and baking powder to a large mixing bowl and stir.
Then add the apple, vanilla, eggs and butter. Use a wooden spoon or a fork and mix thoroughly so there are no lumps.
Pour into a parchment-lined tray and bake for about 30 minutes. Stick a skewer in and if it comes out clean, you will know it’s done. Best enjoyed warm with custard, but equally lovely on its own.
