A soft and sweet pudding with a touch of tartness from the blackberries. Served with calvados flavoured custard.
Preheat the oven to 180'C.
For the verrine:
Cut the butter into small cubes.
Peel the apples and remove the core. Cut in to large cubes. Zest the orange and lemon. Mix the apples together with the lemon, orange zest, raisins and the ground spices.
Place all of the ingredients into a deep baking tray and add cubes of butter.
Transfer the apples to the oven and bake for 20-25 minutes.
For the Calvados custard:
Whisk together the egg yolks, sugar and corn flour. Bring the milk to boil, once boiling, add the milk to the egg mixture and mix well. Return to the pan and boil until the custard is thick - the mixture is ready when it coats the back of a spoon. Add the calvados just before serving.
Serve the baked apple chunks in a verrine and pour the calvados custard on top.
«Vary the fruits in this recipe by using pears and instead of apples and add poire william liquer to the custard instead of calvados.»