Apple, raspberry and cardamom muffins

Method

1. Pre-heat the oven to 190C/gas 5, and line a muffin tray with paper cases.

2. Sieve the flour, baking powder, caster sugar and cardamom into a bowl. In another bowl mix the apple juice, melted butter (slightly cooled), milk and egg together.

3. Pour the wet mixture into the dry one and mix gently, but do not over-stir.

4. Gently fold in the chopped apple and the raspberries, and spoon the mixture into the paper cases, making sure that the raspberries and diced apple are evenly distributed.

5. Bake in the oven for 20-25 minutes until browned. Remove from oven and leave to cool in the tray.

6. For the custard, split the vanilla pod and add to the cream in a saucepan, then heat gently, without boiling.

7. In a bowl, mix the egg yolks, cornflour, salt and sugar. Pour a small amount of the cream over the mixture and mix well, then pour this back into the pan with the remaining cream, stir and cook gently without boiling until the custard thickens slightly.

8. When the custard is thick enough to coat the back of a spoon, strain it through a sieve and keep warm.

9. Peel the paper from the muffins, dust with icing sugar serve with the warm custard.

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Ingredients

For the muffins

250g plain flour
2 tsp Baking powder
1 tsp ground cardamom
75g caster sugar
55ml apple juice
75g unsalted Butter, melted
90ml full-fat Milk
1 egg, beaten
1 apple, peeled and diced
75g Raspberries

For the custard

1 vanilla pod
260ml single cream
3 duck egg yolks
1/4 tsp cornflour
pinch Salt
1 tbsp caster sugar
icing sugar, to decorate

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