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Apple Custard Pudding
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No-bake Apple Custard Pudding / Served Cold

This no-bake apple pudding is a lovely light dessert made from pureed apples thickened with custard. It's decorated with two layers of sweet sponge fingers and topped with whipped cream for a bit of indulgence.
Course Dessert
Cuisine Czech
Keyword apple dessert, no bake
Prep Time 50 minutes
Cook Time 15 minutes
Cooling down and chilling 4 hours
Total Time 5 hours 5 minutes
Servings 8
Calories 266kcal
Author Lea

Equipment

  • electric whisk
  • bread tin 24 x 14 cm
  • baking paper

Ingredients

  • 550 grams apples core, peeled and cut
  • 125 grams caster sugar
  • 180 millilitres water to cook with apples
  • 70 millilitres water mix with custard
  • 53 grams custard powder
  • 13 pieces sponge fingers
  • 300 millilitres whipping cream or double cream chilled
  • 1 piece cinnamon stick
  • 10 pieces cloves

Optional:

  • 1 tablespoon icing sugar
  • teaspoon xanthan gum

Instructions

  • Core, peel and cut the apples to small pieces.
    Peeled and cut apples
  • Boil the apples (in a pot with the lid on) on medium heat with the spices, sugar and 180-millilitre of water for 15 minutes, turn the hob off.
    Apples in the pot with cinnamon and sugar
  • Remove the cinnamon and cloves from the cooked apples.
  • Make a puree by breaking the softened apples with a whisk or potato masher. (Don't worry if your puree is a bit lumpy.)
  • In a glass or a mug, mix the custard powder with a small amount of water (approx. 70 millilitres). Create a pourable paste.
  • Stir the custard into the hot apple puree. Bring to boil and cook on medium heat for 2 - 3 minutes while consistently stirring.
    Mix custard into the apple puree
  • Set the hot apple mixture aside.
  • Line the tin with a baking paper. The paper helps to lift the dessert from the tin once chilled, which makes the cutting portions easier.
  • Lay the bottom of the tin with the sponge fingers. Try to cover the entire area. To achieve that, you might need to cut a few sponge fingers in half.
  • Pour the warm pureed apples onto the bottom layer of sponge fingers.
  • Lay more sponge fingers onto the apple puree to cover the entire top.
  • Let the dessert cool down before putting it to the fridge.
  • Chill the dessert in the fridge for at least 3 - 4 hours before serving.
  • Whisk the cream with an electric whisk.
  • Optional: You can mix a tablespoon of icing sugar and ⅛ teaspoon of xantham gum into the cream to stabilise and sweeten the cream before whipping. Combine xantham gum with the sugar first, then add the sweet mix into the cream and stir well.
  • Spoon or pipe the whipped cream onto the dessert and serve immediately.

Nutrition

Calories: 266kcal | Carbohydrates: 35g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 43mg | Potassium: 150mg | Fiber: 2g | Sugar: 24g | Vitamin A: 612IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg