Matt Tebbutt served up a delicious apple souffle pudding with apricot jam and creme fraiche on Saturday Kitchen.

The ingredients are: 25g unsalted butter, 4 Braeburn apples, peeled, cored and sliced, 1 vanilla pod, split and seeds removed, 50g plain flour, 100g caster sugar, 4 free-range eggs, beaten, 20ml full-fat milk and 2 tbsp apricot jam.

To serve: icing sugar and creme fraîche.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.