Apple Pudding with Vanilla Bean Custard

I came across this recipe when I was organising my magazine clippings into my new recipe organiser. It's so pretty. My husband, being the huge apple anything lover he is was very happy about it.

You will need:
3 granny smith apples, peeled, cored, cut into wedges
1/2 cup water
2/3 cup plain flour
1t baking powder
1/2 cup caster sugar
1/2 cup milk
90g butter, melted
1 egg

Topping:
1/2 cup brown sugar
1/2 cup water

Vanilla Bean Custard:
2 cups milk
1 vanilla bean, seed scraped
4 egg yolks
1/2 cup caster sugar
2t cornflour

Preheat oven to moderate, 180 degrees celcius. Lightly grease a 6-cup overproof dish.

Place apples and water in a saucepan. Bring to the boil. Reduce heat and simmer, covered, for 4-5 minutes. Drain and transfer to dish.

Sift flour, baking powder into a bowl. Stir in sugar. Using an electric mixer, beat in combined milk, butter and egg until a batter forms. Pour over apples.

Topping: In a pan, combine brown sugar and water. Stir over a low heat until sugar dissolves. Bring to the boil without stirring. Pour over batter. Bake for 30 minutes.

Vanilla bean custard: Combine milk and vanilla bean seed in a saucepan. Heat on medium unril nearly boiling. In a heatproof bowl, whisk together yolks, sugar and cornflour. Whisk in hot milk. Return to pan, stir over low heat for 8-10 minutes until mixture coats back of a spoon.

NOM!