This all-British pud is a childhood favourite and is brought up-to-date with scrummy creme Anglaise. Well worth the effort.


  • 1kg Bramley apples

  • 120g caster sugar

  • 175g butter

  • Juice of 1 lemon

  • 10 slices of white bread

  • 4 tbsp Smooth apricot jam

  • Crème Anglaise (Makes 750ml/1 pint)

  • 6 egg yolks

  • 75g caster sugar

  • 1 vanilla pod, split

  • 200ml milk

  • 200ml double cream


  • 1.

    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.

  • 2.

    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).

  • 3.

    Once the mould is lined, spoon in the apple purée and top with more bread that has been dipped in melted butter.

  • 4.

    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.

  • 5.

    Carefully turn the four puddings out and serve immediately with the custard.

  • For the creme anglaise:

  • 1.

    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.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 288kj
  • Fat Total 16g
  • Saturated Fat 9g
  • Protein 3g
  • Carbohydrate 34g
  • Sugar 23g
  • Sodium 108mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by JohnReport
I found this website after watching James show on Australian BC. This is a great recipe and there are plenty of others but
1. Why aren't there pictures? Pics of James tell me little they can tell me heaps about food presentation
2. In Creme Anglaise method point 2 I think there is a typo. One doen't Heat the eggs and sugar, One Beats them. OK?