Simon Rimmer served up a delicious Eve’s pudding with a cheat’s apple brandy custard on Sunday Brunch.
The ingredients are: 250g of peeled, chopped eating apples (Braeburn etc), 250g of peeled, chopped cooking apples, Juice and zest of half a lemon, 25g of butter, 50g of sugar and 1 teaspoon of vanilla.
For the topping : 75g of butter, 100g of sugar, 100g of self-raising flour, 2 eggs, beaten, 1 tablespoon of boiling water and 1 teaspoon of ground cinnamon.
For the cheats’ custard: 1 carton or tin of ready-made custard, 1 teaspoon of vanilla extract, 100g of condensed milk and 50ml of apple brandy.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes