It’s Apple season again. I have a bowl of braeburns next to the sofa and when I sit there I can smell them. They smell better than any scented candle.

I first made this dessert a number of years ago. I had loads of apples in so decided to experiment and the results were so good that I wrote the recipe down. The combination of creamy set ‘custard’ and soft Baked Apple, with hits of brandy wafting through, really works.

If you want to serve this to friends you may wish to cook it in a sweet, blind Baked, pastry shell, but as I tend not to use pastry too often (partly to avoid too much saturated fat but mostly because it adds another 20 minutes to the whole cooking process) I don’t bother with this.

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