Name: Apple custard bake
Yield: 8 servings
Cuisine: Bake
Ingredients: 125.00 g butter; 5.00 ml vanilla essence; 170.00 ml castor sugar; 2.00 eggs; 375.00 ml flour self-raising; 125.00 ml almonds ground; 125.00 ml water; 30.00 ml milk fat-free powder; 200.00 g apples chopped; 30.00 ml castor sugar; 10.00 ml water; 190.00 ml water; 45.00 ml milk fat-free powder; 30.00 ml castor sugar; 5.00 ml vanilla essence; 30.00 ml custard powder

Recipe Disclaimer

Tap for method

Ingredients (16)

125.00 g	butter
5.00 ml	vanilla — essence
170.00 ml	castor sugar
2.00	eggs
375.00 ml	flour — self-raising
125.00 ml	almonds — ground
125.00 ml	water
30.00 ml	milk — fat-free powder

APPLE FILLING

200.00 g	apples — chopped
30.00 ml	castor sugar
10.00 ml	water

CUSTARD

190.00 ml	water
45.00 ml	milk — fat-free powder
30.00 ml	castor sugar
5.00 ml	vanilla — essence
30.00 ml	custard powder

Tap for ingredients

Method:

1. Grease a deep 23 cm round cake pan. Cover base with greaseproof paper and grease again.
2. Cream butter, vanilla essence and sugar in a small bowl until light and fluffy. Beat in eggs one at a time until well combined. Transfer mixture to a large bowl, stir in sifted flour, nuts and water mixed with milk powder. Spread half the cake mixture into prepared pan.
3. Drop teaspoons of apple filling and custard alternately onto cake mixture. Top with remaining cake mixture, spread gently. Bake at 180 ºC for about 1 hour or until browned and cooked through. Stand cake in pan for 5 minutes before turning onto a wire cooling rack.
APPLE FILLING: Combine apple, sugar and water in a saucepan. Simmer, covered until apples are soft. Stir until thick, then cool.
CUSTARD: Mix water and milk powder together, reserve a little of the milk. Combine with sugar and vanilla essence in a saucepan. In a separate bowl, blend together custard powder and reserved milk, mix to a smooth paste. Stir into the milk and sugar mixture and cooking, stirring continuously until mixture boils and thickens. Cool.