There’s nothing quite like the smell of warm cinnamon and baked apples wafting through the kitchen during the holidays. This Cinnamon & Apple Pudding is a cozy, comforting dessert that turns simple ingredients into a festive treat.
Chunks of Kernow Curls bread are baked into a sweet apple custard, creating a soft, custardy base studded with tender, flavorful bread. A dusting of cinnamon sugar on top adds the perfect touch of warmth and spice, and a scoop of ice cream or clotted cream takes it over the top. It’s indulgent, homey, and perfect for a Christmas table or winter gathering.
Why You’ll Love This Dessert
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🍏 Comfort in Every Bite – Soft bread baked into custard with stewed apples is pure nostalgia.
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🎄 Festive Flavors – Cinnamon, apple, and custard evoke the warmth of the holiday season.
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🍨 Versatile Serving – Delicious with ice cream, clotted cream, or even a dollop of whipped cream.
Ingredients
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4 Bramley apples
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1 heaped teaspoon mixed spice
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4 Kernow curls (or similar sweet pastries)
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5 large eggs
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400g caster sugar (divided)
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80g plain flour
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600ml double cream
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Method
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Step 1: Make the Apple Stew
Start by peeling, coring, and chopping your apples. Add them to a large pan with 200g of caster sugar and the mixed spice. Let them gently simmer over medium-low heat until soft and fragrant. The apples should release their juices, but don’t let them get too watery—this isn’t an applesauce. You’re after a rich, spoonable stew that will sit beautifully between layers of pastry and custard.
Step 2: Build the Base
Tear the Kernow curls into chunky pieces and pack them snugly into a deep baking dish. These curls will soak up the custard later, so don’t be shy about layering them tightly—it’s all part of the magic.
Step 3: Make the Custard
In a large mixing bowl, whisk together the eggs, remaining 200g of caster sugar, flour, and double cream. Mix until smooth, with no lumps. This simple blend becomes the pudding’s heart: rich, silky, and perfectly balanced.
Step 4: Assemble and Rest
Spoon generous pockets of your apple stew among the Kernow curl chunks. Pour the custard mixture over everything, making sure it seeps through the layers. Let the pudding stand for at least an hour—this resting time allows the curls to soak up all that creamy goodness.
Step 5: Bake Low and Slow
Preheat your oven to 180°C and boil a kettle. Cover the pudding tightly with baking paper, then foil. Place it into a larger roasting tray and pour in enough hot water to come halfway up the sides of your pudding dish.
This gentle water bath ensures even cooking and a beautifully tender texture.Bake for 2 hours, checking after 90 minutes. Insert a knife into the centre—it should come out mostly clean with just a touch of moisture. If it’s still wet, cover and bake for the remaining time.
The Result
Once baked, the top will be soft and custardy, with golden patches of caramelised cream. Inside, the Kernow curls will have transformed—soaked with apple, spice, and silky custard, yet still offering a little buttery texture.
Serve warm, with a drizzle of extra cream or a spoonful of clotted cream if you’re going full Cornish (and why wouldn’t you?).