Chilled apple pudding with hot Calvados sauce

Method

1. Preheat oven to 190°C/gas 5.

2. Place the apple slices in to a heavy based pan with the vanilla pod, lemon rind and sugar, stirring occasionally until the apples break down into a puree. Cool slightly.

3. Lightly butter a loaf tin and set aside. Place the apple puree into a bowl, remove the vanilla pod and beat in the butter.

4. Add the eggs, then finally the sieved flour.

5. Spoon the apple mix into the prepared tin and cover with a little foil.

6. Half fill a roasting pan with hot water and place the loaf tin in the centre.

7. Bake the pudding for 45-50 minutes, until set.

8. Leave to cool in the tin, then chill for a minimum of 6 hours, or overnight.

9. Meanwhile, make the caramel. Dissolve the sugar in a heavy based pan until golden in colour. Add the apple slices and coat in the sugar.

10. Add the calvados and flame.

11. Slice the apple pudding, place on to plates and scatter apple slices over one edge. Drizzle hot calvados sauce around the outsides of apple puddings and serve immediately.

Cooks Notes:
Calvados is an apple brandy, made by distilling cider. Cider distillation is a very old tradition in Normandy; the best Calvados is made with cider that is over a year old. It's a harsh rough brandy, which must mature for a time in oak casks and can be enjoyed as a digestive.
Like most spirits Calvados can be used in cooking, particularly dishes that are Norman specialties, such as chicken or leg of mutton with cream and Calvados, apple desserts and crepe flambés.

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Ingredients

2kg Granny Smith apples, peeled, cored and diced
1 vanilla pod
zest of 1/2 lemon
200g caster sugar
115g unsalted Butter, softened
5 Eggs, lightly beaten
100g strong white flour, sieved

For the caramel apples:

75g caster sugar
1 Granny Smith, peeled, cored and thickly sliced
50ml Calvados

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