[wcm_nonmember]<!– –><div style=”text-align: center”><!– –><img src=”https://cdn.sorted.club/wp-content/uploads/2019/07/055A7456.jpg” alt=”” scale=”0″ style=”max-width: 30%; margin-top: 20px”><!– –><!– –><h2><!– –>Unlock this Recipe<!– –></h2><!– –><p style=”padding-bottom:25px”><!– –>Recipes from the ‘Hero Veg’ book are only available to members<!– –></p><!– –><a class=”et_pb_button et_pb_button_0 et_pb_module et_pb_bg_layout_light” href=”/product/digital-club-membership/”>join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –>

Toffee Baked Apples with Crumble Topping + Vanilla Custard
Toffee Baked Apples with Crumble Topping + Vanilla Custard
Toffee Baked Apples with Crumble Topping + Vanilla Custard
300 ml whole milk
½ tsp vanilla extract
2 large eggs
100 g caster sugar
20 g plain flour
1 tbsp cornflour
200 g double cream
50 g salted butter
125 ml golden syrup
100 ml double cream
125 g dark muscovado sugar
4 Granny Smith apples
75 g unsalted butter , chilled
100 g self-raising flour
4 tbsp soft light brown sugar
100 g rolled porridge oats
100 g ginger snap biscuits crushed
  1. Pour the milk and vanilla extract into a medium saucepan. Put the pan over a medium heat and bring the milk to a simmer, stirring to make sure that it doesn’t burn.
  2. Separate the eggs and tip the yolks into a large mixing bowl (save the whites for another recipe). Whisk the yolks and sugar to an aerated, thick, pale yellow mixture. Whisk in the flour and cornflour. Gradually add the hot milk to the egg mixture, whisking thoroughly. Return to a clean medium saucepan and stir over a medium-low heat until the custard thickens. Transfer to another heat-proof bowl and cover the surface of the custard with Cling Film to prevent a skin forming. Leave to cool in the fridge for a few hours.
  3. Put a small saucepan over a medium heat and add the salted butter, golden syrup, cream and muscovado sugar. Stir to dissolve the sugar and bring the ingredients together into a smooth sauce. Let the sauce bubble for 5 minutes then remove from the heat and allow to cool slightly.
  4. Preheat the oven to 180°C. Use a small knife to score the skin around the circumference of the apples. Take out the cores, but leave the bases of the apples intact. Use a knife or a corer to expand the hole to make room for a little more lling. Pour the toffee sauce into the apple cores and sit them on a baking tray. Bake the apples for 30 minutes, until soft and burst in places.
  5. Turn the oven up to 200°C. Rub the cold cubed butter into the our in a clean bowl. Stir through the sugar, porridge oats and ginger biscuits. Scatter the mix over a baking tray and bake for 15 minutes until golden.
  6. Whip the double cream for the custard to soft peaks then fold it into the chilled custard. Divide the baked apples between your plates and scoop a generous spoon of custard next to them. Scatter over a generous amount of crumble and serve.
<!– –><!– –>[/wcm_restrict]

next hero veg recipes