Written By Catherine Parrott

An entire classic dessert baked together in unison, who thought we needed this nonsense but it’s perhaps one of the best things I’ve ever created.

RECIPE:

CINNAMON CRUMBLE

  • 100g UNSALTED BUTTER (Cold and Cubed. We’ve made a crumble here now, we know the score)

  • 100g DEMERARA SUGAR (For added crunch as it dissolves slower/if at all compared to other sugars. Crunch in this context is EXCELENT )

  • 150g PLAIN FLOUR

  • GENEROUS PINCH OF SALT

  • 2 TSP GROUND CINNAMON (Optional, other spices such cardamom, ginger or nutmeg are welcome in its place)

CARAMELISED APPLES

  • 4 COOKING APPLES

  • 100g LIGHT BROWN SUGAR

MAGIC CUSTARD CAKE(!!)

  • 4 LARGE EGGS (separated into the yolks and whites)

  • 165g CASTER SUGAR

  • 125g UNSALTED BUTTER (melted, or you could also brown the butter, leave it to cool and use it in its place?)

  • 500ml WHOLE MILK

  • 1 TSP VANILLA EXTRACT

  • 110g PLAIN FLOUR

BEFORE YOU START…

Preheat your oven to 160c (Fan Oven- 180c for other, less powerful ovens)

METHODS:

FOR THE CINNAMON CRUMBLE…

Sand all the ingredients together until you have a crumble texture. Spread across a baking tray and bake for 15-18 minutes until golden and cooked

FOR THE CARAMELISED APPLES…

Peel, core and roughly chop the apples. Combine with the sugar and cook together until the apples have softened and any excess moisture from the fruit has evaporated. Decant into the bottom of your prepared cake tin and leave to cool. 

FOR THE MAGIC CUSTARD CAKE…

Whisked egg yolk and sugar until light and fluffy. Melt the butter before adding the vanilla and milk to cool it down, mixing to ensure it’s evenly mixed.

Sieve the flour into the mixture in three inclusions, whisking to prevent any lumps forming and you have a nice smooth batter. Whisk the eggs white until light and fluffy, fold through the rest of the batter, being careful not to knock out any of the air before decanting the mixture into your cake tin.

TO ASSEMBLE & BAKE:   Top the cooked crumble with an even layer of the caramelised apple. Make the custard cake filling and pour on top.

Bake for 40-45 minutes until golden, risen and cooked all the way through. Leave to cool completely before dusting with icing sugar and serving enthusiastically to your loved ones who definitely weren’t as impressed as you thought they would be by the magic layers (just mine?).

Catherine Parrott
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