A fruity, boozy and mercifully insubstantial way to round off proceedings before everyone heads to the sofa to watch Elf for the millionth time and fall asleep
A bread-and-butter pudding made with leftover Christmas pud and a boozy apple topped with crumble, ice-cream and a thick whisky caramelpudding is that most sensible people are already stuffed to the gills with smoked salmon, turkey, roast potatoes, sprouts and all the rest by the time dessert comes around. And in those circumstances – which somehow recur every year without fail – the last thing we want to be faced with is heavy stodge for afters.
Peel the apples, then cut them in half from top to bottom and remove the cores. Lay the apple halves flat side down in the caramel, cover with a circle of greaseproof paper, and cook on a low heat, turning regularly, until they soften, absorb some of the caramel and then almost magically firm back up again – depending on the size and variety of the apple, this should take 45 minutes to an hour.
While the milk is infusing, whisk the egg yolks and sugar until pale and fluffy. Beat a quarter of the infused hot milk into the egg mix, then repeat until all the milk is incorporated. Measure out 850g of the custard and set aside for later, then pour the rest into a suitable saucepan. Put this on a medium heat and cook, stirring, until it comes to a simmer . Immediately turn down the heat to the lowest possible setting and cook, stirring, for another five minutes, to thicken.
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