Baked Apple Custard Pudding

Because the texture and flavour of apple, custard and cinnamon complement each other beautifully, this delightful baked pudding has quickly become one of our favourite winter comforts.

For this recipe, you will need three Le Creuset Mini Cocottes, or any ramekins or oven-proof cups or mugs that hold 250 ml.



  • 1 tablespoon (15 ml) custard powder
  • 1 tablespoon (15 ml) sugar
  • ¾ cup (180 ml) milk
  • 2 teaspoons (10 gram) butter
  • ½ teaspoon (2.5 ml) vanilla extract


  • 60 gram butter
  • 3 tablespoons (45 ml) sugar
  • 1 egg
  • ½ teaspoon (2.5 ml) teaspoon vanilla extract
  • 1/3 cup (60 gram) self-rising flour
  • 1 tablespoon (15 ml) custard powder


  • 1 unpeeled apple
  • 10 gram butter, melted
  • ½ teaspoon (2.5 ml) ground cinnamon
  • ½ teaspoon (2.5 ml) sugar


Lightly grease three Le Creuset Mini Cocottes, or 250 ml ramekins, or oven-proof cups or mugs.


  1. Heat the milk, without boiling.
  2. Mix custard powder and a little bit of extra milk into a paste, and add to the hot milk.
  3. Add sugar and stir until smooth.
  4. Increase heat and keep stirring until the custard boils and start thickening.
  5. Stir in butter and essence, and remove from the stove to cool down.


  1. Mix butter and sugar in a small bowl until smooth and creamy.
  2. Add egg and beat in well.
  3. Add vanilla and mix.
  4. Stir in flour and custard powder.
  5. Thinly slice the apple. Set apart 3 slices per person, and dice the rest of the apple into small pieces.
  6. Add diced apple to batter.


  1. Spread half of the batter over the bottoms of the lightly greased containers.
  2. Add custard to each container.
  3. Gently spread the remaining batter over custard. Arrange three slices over the top of each.
  4. Brush with melted butter and sprinkle with cinnamon and sugar.
  5. Bake at 180°C for approximately 20 minutes.

Allow to cool slightly, but serve while still warm.