Peel and core the Bramley apples, then slice them into big chunks. In a large pan, add 25g butter and the sugar and add the apples. Put the lid on and over a gentle heat cook for about 10 minutes stirring occasionally. After 10 minutes, remove the lid and cook for a further 5-10 minutes until a smooth purée. Add the apricot jam and allow to cool.
Meanwhile, melt the remaining butter and cut the crusts off the bread. Cut the slices in half, and then each half into four slices to get small fingers. Dip each piece of bread in to the melted butter and line the Dariole moulds. Reserving some for the lid. (You can use a larger mould for more people, such as a soufflé mould).
Once the mould is lined, spoon in the apple purée and top with more bread that has been dipped in melted butter.
Place in the pre-heated oven, 180C/350F/Gas Mark 4, for 30 minutes or until they are golden brown on top. Remove from the oven and allow to cool slightly.
Carefully turn the four puddings out and serve immediately with the custard.
For the creme anglaise
Heat the egg yolks and sugar together in a bowl until well blended. Split and scrape the inside of the vanilla pod into the milk and cream and bring to the boil. Sit the bowl over a pan of hot water and whisk the cream into the egg mix. As the egg yolks warm, the cream will thicken to create a custard. Keep stirring until it coats the back of the spoon approx 10 minutes . Remove the bowl from the heat. The custard can now be served warm.