1 / 2 kg apples, peeled and cored.
1 tsp lemon juice.
60 gm castor sugar.
50 gm flour + packet vanilla.
750 ml milk
2 tsp ground cinnamon.
90 gm butter
Set oven to 200 degrees C.
Slice apples and put into a saucepan with four tsp water and the lemon juice.
Bring to the boil. Boil over medium heat until apples are reduced to a pulp.
In another saucepan, melt half the butter.
Stir in the flour then gradually add the ilk away from heat, stirring constantly.
Bring back to the heat, stirring continually until mixture is thick and smooth.
Add the vanilla and stir. Mix into the apples one tsp of cinnamon.
Spoon layers of apple and custard in a buttered 2- 2 1 / 2 pint pie dish, finishing with a layer of custard.
Mix the sugar and remaining cinnamon together and sprinkle over the pudding.
Bake for 20 minutes then place under a hot grill for two minutes to brown the top.
Serve with cream, optional
