Peel, Core and slice about 500gms of cooking apples into a saucepan with just enough water to keep them from burning; 2 to 3tbsps should be enough. Cover and cook steadily until they are soft and frothy. Stir in approx. 2 tbsps. of sugar but this will be according to taste as some apples are sweeter than others. Cool and freeze in portions.
450mls apple puree, freshly made or thawed from frozen /5 - 6 trifle sponges /500mls milk /2 eggs /approx. 2 tbsps. sugar /(For adult version 4-5 tbsps. sherry)
Slice the sponges into 6 pieces and put them in a dish in which the dessert will be served.
Make custard with the milk, custard powder and the egg yolks, and sweeten to taste.
If the pudding is for adults add 2-3 tablespoons of sherry to the custard and the rest over the sponge. Pour the hot custard over the sponge and leave to get cold. An hour or two before serving beat the egg whites very stiffly and fold them into the apple puree. Pile on top of the custard and chill until needed. Decorate with sugar sprinkles for the children or chopped pistachios for the adults.
Thanks to my generous neighbour for the apples.
The Tidy Cook