Ravneet Gill served up a delicious toffee apple self-saucing pudding with cognac on Saturday Kitchen.

The ingredients are: 150g unsalted butter, softened, 120g caster sugar, 2–3 Bramley apples, peeled, cored, and roughly chopped into 2.5cm chunks (roughly 250g chunks), 2 free-range eggs, lightly beaten, 150g self-raising flour, pinch fine salt, ¼ tsp ground cinnamon, 2 tsp full-fat milk, 400ml cloudy apple juice, 25g cornflour and 60g dark brown sugar.

For the cognac custard: 500ml plus 2 tbsp whole milk, 500ml double cream, 1 vanilla pod (bean), split lengthways, 120g caster (superfine) sugar, 3 egg yolks, 1 tbsp custard powder and 20ml–50ml cognac.

See recipes by Rav in her book titled: The Pastry Chef’s Guide: The secret to successful baking every time available from Amazon now.