Apple And Orange Surprise Crunch
The surprise is the creamy layer between the crunchy oat topping and the piquant fruit base, all of which add up to a pudding that is interesting and tasty to eat. The creamy layer can be enriched by beating in about 55 g/2 oz full fatsoft cheese.
INGREDIENTS:
550 G/1 1/4 LB COOKING APPLES
ORANGE, PEELED, SLICED
1 TBSP FINELY CHOPPED
FRESH GINGER
2-3 TBSP VANILLA CASTER
SUGAR
2 TBSP WATER
2 EGGS, SIZE 2
300 Mill 0 FL OZ CREAMY MILK
40 G/11/2 OZ UNSALTED
BUTTER, DICED
40 G/I1/2 OZ DARK
MUSCOVADO SUGAR
70 G/21/2 OZ ROLLED OATS
DIRECTIONS:
Set the oven to 180°C/350°F/Gas 4. Butter an approximately 22.5 cm/9 inch ovenproof dish.
Peel, core and slice the apples. Reserve a few slices and put the rest in the dish. Gently stir in the orange slices, finely chopped ginger and 1-2 tbsp of the vanilla caster sugar, to taste.
Place the reserved apple slices in a small saucepan with the water and poach gently until just tender. Remove with a slotted spoon and reserve.
Meanwhile, stir together the eggs and 1 tablespoon of tile vanilla caster sugar in a medium-sized bowl. Bring the milk to the boil, stir into the egg mixture, then pour back into the saucepan and cook over a low heat, stirring constantly, until thickened; do not allow to boil. Pour over the fruit.
Gently heat the butter and muscovado sugar, stirring, until melted, then stir in the oats. Scatter over the custard and bake for about 35 minutes until the apple is tender and the topping brown and crisp.
Place the poached apple slices on top and serve hot.
