Chef Gilligan's Irish Autumn pudding

Ingredients

250g shortcrust pastry

50g ground almonds

4 large Bramley apples, peeled and diced

2 tablesp. sugar

250ml cream

3 egg yolks 50g caster sugar

Dash of whiskey

To Cook

Set oven Gas Mark 6, 200°C (400°F).

Line four individual tart tins with the pastry. Sprinkle some ground almonds on the base of each one. Then add the apple and enough sugar to sweeten. Heat the cream. Beat the egg yolks and sugar together. Stir in the cream and a dash of whiskey. Spoon a little of the cream mixture into each tart. Keep remaining cream. Bake tarts for 25-35 minutes.

Pour the remaining cream into a bowl. Place over simmering water. Stirring constantly, continue to cook until the custard thickens. Set aside - keep warm

Serving Suggestions

Serve the tart, dusted with icing sugar, with the warm custard. Vanilla ice-cream, thin almond biscuit, raspberries etc. are optional.