1 lb (450 g) cooking (tart) apples, peeled, cored and sliced
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
1/2 level tsp (2.5 ml) cinnamon (optional)
1 egg
2 level tbsp cornflour (cornstarch)
1 tbsp (15 ml) golden syrup (substitute light corn syrup)
1 1/4 cup (1/2 pint) 300 ml milk
3 Tbsp (40 g) butter
3 oz (75 g) rolled oats
3 1/2 tbsp (40 g) brown sugar
slices of dessert apple to decorate
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
1/2 level tsp (2.5 ml) cinnamon (optional)
1 egg
2 level tbsp cornflour (cornstarch)
1 tbsp (15 ml) golden syrup (substitute light corn syrup)
1 1/4 cup (1/2 pint) 300 ml milk
3 Tbsp (40 g) butter
3 oz (75 g) rolled oats
3 1/2 tbsp (40 g) brown sugar
slices of dessert apple to decorate
method
1. Gently cook the apples in the sugar and water until tender. Place in a 3/4 litre (1 pint) ovenproof dish and sprinkle with cinnamon.
2. Beat the egg, cornflour and syrup together. Stir in the milk, then place in a pan and cook over a low heat, whisking continuously, until thickened. Cool slightly and pour over the apples.
3. Melt the butter in a pan, stir in the oats and sugar. Sprinkle over the custard.
Bake in the oven at 180°C (350°F) mark 4 for 30 minutes. Serve hot, decorated with apple slices.
2. Beat the egg, cornflour and syrup together. Stir in the milk, then place in a pan and cook over a low heat, whisking continuously, until thickened. Cool slightly and pour over the apples.
3. Melt the butter in a pan, stir in the oats and sugar. Sprinkle over the custard.
Bake in the oven at 180°C (350°F) mark 4 for 30 minutes. Serve hot, decorated with apple slices.
serving amount
serves 4
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