APPLE & BUTTERSCOTCH PUDDING

SERVES 6-8

You will need a sugar thermometer.

11/ 2 cups (375ml) milk 720ml thickened cream 1 vanilla bean, halved, seeds scraped

3/4 cup (170g) brown sugar 4 egg yolks, plus 1 whole egg 12g cornflour 300g white chocolate 1 rosemary sprig, leaves

picked, chopped 80g unsalted butter, chopped 6 Pink Lady apples peeled,

cores removed, cut into 4cm pieces 80g caster sugar

1/3 cup (80ml) Calvados (apple brandy – substitute brandy)

YOGHURT CREAM

150ml thickened cream 150g Greek yoghurt

To make custard, place milk, cream and vanilla pod and seeds in a saucepan over medium heat and bring to just below the boil. Set aside. In a second saucepan, heat brown sugar, 1/3 cup (80ml) water and

3/4 tsp salt flakes over high heat and bring to boil. Reduce to a simmer and cook, swirling pan, until it reaches 121°C on a sugar thermometer (this will take about 6 minutes). Carefully add hot cream mixture, stirring until dissolved.

Whisk yolks, whole egg and cornflour in a heatproof bowl until smooth. Gradually add hot cream mixture in a steady stream, whisking constantly, until well combined. Return cream mixture to saucepan over low heat and cook, stirring with a wooden spoon, for 2-3 minutes or until custard coats the back of spoon. Strain through a fine sieve into a bowl and discard vanilla pod. Cover surface directly with plastic wrap and set aside until needed.

Preheat oven to 180°C. Grease a baking tray and line with baking paper.

To make the rosemary crumble, place chocolate on prepared tray and bake, stirring halfway, for 10 minutes or until light golden. Sprinkle with rosemary and stand for 5 minutes to cool. Crumble chocolate mixture into small pieces and set aside.

To cook apple, heat butter in a large frypan over medium-high heat. Add apple and cook, stirring occasionally, for 5 minutes or until starting to caramelise. Add caster sugar and cook, stirring, for 2 minutes or until sugar is dissolved. Add Calvados and cook, stirring, for 2 minutes or until reduced slightly. Set aside to cool.

For the yoghurt cream, in a stand mixer fitted with the whisk attachment, whisk cream to soft peaks. Fold through yoghurt and chill until needed.

Divide custard and apple among bowls. Top with a spoonful of yoghurt cream and scatter with rosemary crumble to serve.