Chilled apple pudding with hot Calvados sauce

Chilled apple pudding with hot Calvados sauce Method 1. Preheat oven to 190°C/gas 5.

Place the apple slices in to a heavy based pan with the vanilla pod, lemon rind and sugar, stirring occasionally until the apples break down into a puree. Cool slightly.

Lightly butter a loaf tin and set aside. Place the apple puree into a bowl, remove the vanilla pod and beat in the butter.

Add the eggs, then finally the sieved flour.

Spoon the apple mix into the prepared tin and cover with a little foil.

Half fill a roasting pan with hot water and place the loaf tin in the centre.

Bake the pudding for 45-50 minutes, until set.

Leave to cool in the tin, then chill for a minimum of 6 hours, or overnight.

Meanwhile, make the caramel. Dissolve the sugar in a heavy based pan until golden in colour. Add the apple slices and coat in the sugar.

. Add the calvados and flame.

. Slice the apple pudding, place on to plates and scatter apple slices over one edge. Drizzle hot calvados sauce around the outsides of apple puddings and serve immediately.