Sig's Pudding Cake

• 400 grams ready made sweet short pastry
• 8 small dessert apples, peeled and cored
• 100 grams fresh blueberries
• 200 ml whole milk (full fat milk)
• 700 ml fresh cream (single)
• 4 tbsp golden caster (superfine ) or superfine light brown sugar
• 2 packages of yellow custard powder
• 2 medium organic and free range egg yolks
• 4 to 6 tablespoons of ground nuts or almonds
• 2 tbsp all-purpose flour for rolling out the ready made dough
• 2 tsp vanilla sugar
• 1/2 tsp cinnamon

1. Roll your pastry out on a floured table or worktop into a round shape to about 30 cm, if this is not sweet pastry sprinkle with a little sugar.
2. Put baking paper or parchment into a 24 m round , spring form pan ( cake tin ) make sure to cover the sides fully
3. Peel and core the apples but try and keep the apples whole or in halves depending on size, if you can't do that quarter or cut them into eights and stand them upright side by side if you can and sit them on the dough.
4. Mix the milk, cream sugar and Custard mix , heat gently until it goes thick and throws bubbles .
5. Stir all the time so that it not burns
6. Take of heat , stir in the egg yolks and pour the mixture immediately over the apples .Sprinkle some almond slices or grated nuts over the top
7. Bake for about 40 to 45 minutes or golden brown in oven at 180 C
8. Cover with alu or tin foil for the last 15 minutes if needed to ensure the top does not burn
9. Let cool completly and then remove from tin, let the cake set in fridge for a few hours.
10. Sprinkle with a mix of vanila sugar and cinammo .You can make this with pears too .

pastry, dessert apples, blueberries, milk, fresh cream, golden caster, custard powder, range egg, nuts, dough, vanilla sugar, cinnamon

Taken from cookpad.com/us/recipes/355778-sigs-pudding-cake (may not work)