Glamour Puds

Eric Lanlard uses forbidden fruit to create this tantalisingly tasty puffed-up pud from Channel 4 show Glamour Puds

• 6 cox apples, cored and quartered
• 200g muscavado sugar
• 1 tsp cinnamon
• 1 vanilla pod
• 4 eggs, separated
• 100g caster sugar
• Packet sponge fingers
• 4 tbsp calvados

For the salted caramel sauce

• 400ml single cream
• 250g caster sugar
• Vanilla pod
• 300g salted Brittany butter

How to make apple souffle with salted caramel sauce

1. Place prepared apples in ovenproof dish, add sugar, vanilla pod, cinnamon and cook at 200°C for 45 mins until soft.

2. Make caramel by adding vanilla pod to cream and bring to boil. Caramelise 250g caster sugar in a heavy based pan. Remove vanilla pod from hot cream and add to caramelised sugar, then stir in salted butter and mix until it melts to produce a glossy caramel sauce.

3. Place soft apples into a sieve and puree.

4. Line the bottom of ramekin with sponge fingers and add a splash of Calvados to soften.

5. Mix the egg yolks to the apple puree and then beat the egg whites to stiff peak stage and gradually add caster sugar. Fold into apple mixture and then divide into prepared ramekins.

6. Bake in a hot oven, 220°C for 12-15 mins and serve immediately with salted caramel sauce.

© Eric Lanlard