Ingredients
For the toffee apples
100ml/3½fl oz water
225g/8oz granulated sugar
30ml/1fl oz golden syrup
30g/1oz unsalted butter
450g/1lb cooking apples, peeled, cored and sliced into wedges
450g/1lb eating apples, peeled, cored and sliced into wedges
For the crumble
150g/5oz plain flour
150g/5oz unsalted butter
150g/5oz demerara sugar
For the custard
6 free-range egg yolks
75g/2½oz caster sugar
600ml/1 pint 1½fl oz whole milk
1 vanilla pod, seeds only

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the toffee apples, place the water and sugar into a saucepan and slowly bring up to the boil. Reduce the heat once the sugar has melted, add the syrup and butter and then bring up to the boil again, stirring constantly.
3. Turn down the heat, add the apples and cook, stirring gently, until just soft. Place into an ovenproof dish.
4. For the crumble, rub the flour, butter and sugar together in a bowl with your fingertips until the mixture resembles breadcrumbs. Spoon the crumble evenly over the toffee apple mixture and place in the oven to bake for 15 minutes, or until crisp and golden-brown.
5. For the custard, place the egg yolks and sugar into a bowl. Place the milk and vanilla seeds into a saucepan and bring to the boil, then pour into the egg and sugar mixture. Whisk until well-combined. Return the custard mixture to the saucepan and warm over a low heat until it thickens enough to coat the back of a spoon.
6. To serve, divide the crumble between 4-6 serving plates and place a dollop of custard on each.