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  • Apple Crumble and Custard Cake
Apple crumble and custard cake

Apple Crumble and Custard Cake

    12 serving

Prep time:

Cook time:

Serves: 12

Warm up with Lisa Faulkner's hearty apple cake, finished with a cooked custard layer and crumble topping. Looking for more winter pudding recipes? Look no further.
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  • 2 tbsp custard powder
  • 250g caster sugar, plus 2 tbsp for the custard
  • 300ml milk
  • 300g plain flour, plus 80g for the crumble
  • 40g soft brown sugar
  • 200g butter, plus 50g for the crumble
  • 4 free range eggs
  • 1 tbsp vanilla extract
  • 3 cox's apples, peeled, cored, cut into ½ cm slices


Step 1

You will need a 20-23cm springform cake tin greased and dusted with flour.

Step 2

Preheat the oven to 160℃/140°C fan/gas 2-3.

Step 3

First make the custard by mixing the custard powder and 2 tbsp sugar together in a small saucepan.

Step 4

Add a bit of your milk to make a paste, pour in the rest of the milk, bring to the boil stirring all the time.

Step 5

The custard will get nice and thick. Set aside in a bowl to cool.

Step 6

For the crumble topping: Rub 80g flour, 40g soft brown sugar and 50g butter together with your hands until it resembles breadcrumbs. Set aside.

Step 7

For the cake: Put the apple slices in a bowl, coat with a tbsp of brown sugar and set aside.

Step 8

Cream the butter and sugar together until pale, then add the eggs one at a time with a spoonful of flour after each egg.

Step 9

Fold in the rest of the flour and the tbsp of vanilla extract and a pinch of salt.

Step 10

Tip into your greased, floured tin and then push the apple slices into the cake mix close together so that they are standing up like soldiers.

Step 11

Spoon the cooled custard over the top, then follow with the crumble layer.

Step 12

Bake in the oven for 1hr 40 mins approx. Serve warm as a pud with extra custard or cooled with a cup of tea.

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