Try this perfect summer pudding

Written by Androulla Derbyshire on .

Apple CompoteApple CompoteTry this simple summer pudding from our resident food writer, Androulla Derbyshire of Culinary Capers.

I made this for dessert at the weekend when we had some friends for dinner. I wanted something light and fresh as too often puddings are too heavy and stodgy.

I made this in individual glasses as often presentation is a problem when making this sort of dessert and it is so much nicer to serve them individually.


Sponge Layer
Some ready made trifle sponges or madeira cake
3 tablespoons of Marsala or sherry

Apple Compote

4 large cooking apples, peeled, cored and sliced (place the apples into cold water with some lemon juice after you have peeled them to stop them turning brown.)
3 tablespoons caster sugar

Cinnamon Custard
400ml double cream
1 cinnamon stick
8 eggs (yolks and whites separated)
80g caster sugar
Ground cinnamon

6 glasses or pretty trifle dishes to serve


Place a layer of sponge in the bottom of each glass and  sprinkle with the alcohol.

For the apple compote place the peeled and sliced apples and the sugar with a tablespoon of water into a pan and cook over a low heat until the apples are soft.

When cool divide amongst the glasses.

For the custard put the cream into a pan and add the cinnamon stick. Heat until the cream begins to simmer. Remove from the heat and allow to infuse for half an hour.

In a bowl stir the egg yolks and sugar together.

Remove the cinnamon from the cream and return the cream to the heat. When the cream is warm add the eggs and sugar and stir continuously until the custard thickens.

Pour over the apple layer in the glasses. Sprinkle the top with some ground cinnamon. Cool and refrigerate.

This is delicious served with some crisp biscuits.

Marlborough-based Culinary Capers offers one-to-one coaching to people who'd like to learn to cook, or want to improve their skills. Unlike traditional cookery schools, Androulla visits the homes of clients to teach them cooking skills with their own equipment and based around their own dietary requirements and tastes.

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