Baked Apples with Nutmeg Custard Pudding

Preparation info
  • Serves


    • Difficulty


Appears in
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This dessert needs to be made several hours in advance. The nutmeg custard pudding is precooked and set before serving cold with the hot apples.


  • 600 ml (1 pint) whipping cream
  • 3 eggs
  • 100


  • Preheat the oven to 140°C/275°F/gas 1. Boil the cream in a small pan. Whisk together the eggs and sugar in a bowl and pour in the cream, whisking continuously. Pour the custard into an ovenproof dish and sprinkle liberally with nutmeg.
  • Place in a deep tray