Apple Sponge Pudding with Custard Ice Cream

This was lovely with home made Custard Powder Ice Cream; I used a mix of cooking and eating apples and this amount served 4.

4 apples, peeled, cored and chopped
4 tbsp sugar
2 eggs
70g self-raising flour

4 tbsp water
1 tsp mixed spice

1. Preheat the oven to 180C/gas 4 and grease a 1.5-litre baking dish. Place the apples in a pan with 2 tbsp of the sugar and the water. Cover and cook, stirring now and then, for 8 minutes until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan. 

2. Beat the eggs with the remaining sugar until fluffy. Sift in the flour and spice and fold in. Pour the batter over the apple and bake for 30 minutes, or until a skewer comes out clean from the sponge. Dust with icing sugar and serve hot with ice cream or custard.

For the Custard Ice Cream
2 1/2 cups milk

1 tbsp vanilla flavoured custard powder

1/3 cup sugar

1/2 cup  fresh cream

Dissolve the custard powder and sugar in ½ cup cold milk and keep aside.

In a non-stick pan bring the milk to a boil.

Add the custard powder mixture and simmer for 3 to 4 minutes till the custard is thick. 

Strain the mixture if it appears lumpy.

Cool completely, add the cream and mix well.

Pour into an ice cream maker and beat for 20 minutes

Transfer into a shallow container. Cover and freeze till firm.