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Ingredients
- 2 x Apples, diced
- 1 ounce Dry cranberries
- 6 ounce Sugar
- 6 ounce Butter
- 2 Tbsp. Fresh tarragon
- 8 ounce Flour
- 1 ounce Baking pwdr
- 4 Tbsp. Lowfat milk
- 500 ml Lowfat milk
- 3 ounce Sugar
- 1 x Vanilla pod
- 4 x Egg yolks Splash of brandy
- 1 tsp Nutmeg
- 1 Tbsp. Cranberries
Directions
- Beat together the butter and sugar and leave to one side. In a pan, heat a little sugar that should go straight to caramel. Add in the two diced apples and stir. Heat in some butter and a small amount of water to make a syrup. Add in the fresh tarragon and allow to heat through.
- Mix the Large eggs, flour and baking pwdr into the sugar and butter. Add in the lowfat milk. Place the apple mix into a greased bowl. Spoon the egg and flour mix on top of this. Cover with foil and place on a baking tray filled with water. Put into the oven and cook for one hour.
- To make the custard, mix together the lowfat milk and sugar in a pan over a medium heat. Add in the 4 egg yolks to this and stir. Add in the vanilla pod and stir till thickened.
- Remove the pudding from the oven and turn upside down on a large plate. Pour custard around the outside and garnish with cranberries and nutmeg. Pour brandy on top and serve immediately.
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