The accompaniment to this dish is inspired by posset, an old-fashioned drink of curdled milk (which tastes better than it sounds!)
100g/4oz butter, softened, plus extra for greasing
50g/2oz golden caster sugar
50g/2oz dark muscovado sugar
2 free-range eggs
175g/6oz self-raising flour, sifted
1 small Bramley apple, peeled, cored and finely diced
1 Russet apple, peeled, cored and finely diced
50g/2oz fresh walnuts
50g/2oz Wensleydale cheese, plus extra to serve
1 tbsp milk
icing sugar, for dusting
For the cake, heat the oven to 180C/350F/Gas 4. Grease and line the base of a 20cm/8in loose-bottomed cake tin.
Using an electric whisk, beat the butter and sugars together until pale. Beat in the eggs, then gently fold in the flour, apples, walnuts and cheese. Finally, stir in the milk.
Spoon the mixture into the tin and bake for about 45 minutes, or until firm to the touch and golden-brown. Leave in the tin for about 25 minutes and then carefully remove and cool on a wire rack.
For the posset, warm the cream to almost boiling in a saucepan with the spices. Remove from the heat and leave to infuse for 15 minutes.
Meanwhile, whisk the eggs and sugar together in a mixing bowl until pale. Strain the flavoured cream into the eggs, whisking well.
Pour the marsala into a food processor and, with the machine running, pour in the custard gradually from a height. Transfer to a bowl and set aside.
Serve slices of the pudding dusted with icing sugar, a little extra cheese and glasses of the posset.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.