Apple, Walnut & Custard Cake


IMG_20140831_170246[1] 31/08/2014

Very moist with a pudding-like texture, the cake has nuggets of thick vanilla custard and poached apple hidden throughout. This can be eaten cold as a nice afternoon cake or served warm as I did as an easy Sunday pudding. 

Add a pinch of mixed spice to the apples for an extra bit of autumnal spice if you like. 


For the custard:

  • 175ml milk
  • 2 tsp vanilla extract
  • 50g light brown sugar
  • 2 Tbsp Cornflour
  • 1 egg

For the apple and walnut filling:

  • 50g light brown sugar
  • 3-4 cooking apples, peeled, cored and quartered
  • 75ml brandy
  • 75ml water
  • 75g chopped walnuts

For the cake:

  • 100g light brown sugar
  • 75g margarine
  • 2 eggs
  • 50g plain flour
  • 1 ½ tsp baking powder


  1. Whisk all the custard ingredients together in a saucepan until smooth, then bring to the boil, continuing to whisk all the time until thick. Spoon the custard into a bowl and chill until very firm.
  2. Place all the apple and walnut filling ingredients in a saucepan and cook over a high heat until the liquid evaporates then leave to cool.
  3. To make the cake, beat the sugar and margarine until light and smooth. Beat in the eggs one at a time until evenly mixed through. Stir in the flour and baking powder.
  4. Line the base of a deep 20cm cake tin with non-stick baking paper.
  5. Chop the custard roughly then fold through the cake mix. Scrape the mix into the tin then place spoonfuls of the apples and walnuts on top and swirl slightly through with a teaspoon.
  6. Bake at 180C for 50-60 minutes. Serve warm with ice cream.


This would also be nice drizzled with maple syrup and crème fraíche or unadulterated double cream. The cake keeps beautifully in the fridge to have with a cuppa the next day too.

This recipe is adapted from Dan Lepard’s ‘Short & Sweet‘ and reminded me of a bread and butter pudding crossed with an apple crumble. Just when I thought I was getting sick of apples,this really went down well. 


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