Neven Maguire's Hot Cross Apple Crumble Pudding

INGREDIENTS

• 1 Pack Simply Better French Honeycrisp Apples
• 1 Tbsp. Ground Cinnamon
• 2 Tsp. Vanilla Extract
• 150g Light Muscovado Sugar
• 75g Butter, plus extra for greasing
• 125g Plain Flour
• 30g Ground Almonds
• 3 Simply Better Irish Corn Fed Free Range Eggs
• 1 Carton Simply Better Single Source Irish Jersey Cream
• 200ml Simply Better Irish Jersey Whole Milk
• 1 Pack Simply Better Irish Made Bramley Apple & Sultana Hot Cross Buns
• 1 Carton Simply Better Irish Made Caramelised Hazelnut Ice Cream

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Peel and core the apples and cut each quarter into 4 again, Heat a skillet or frying pan over a medium heat and add the apples, 1 Tsp. of the cinnamon and vanilla and 50g of the muscovado sugar. Add 2 Tbsp. of water and saute the apples for about 5 minutes until the apples have softened and caramelised but are still holding their shape.
2. Butter a 25cm square ovenproof dish. Melt the butter in a small pan. Meanwhile, stir the flour, ground almonds with another 50g of the muscovado sugar in a bowl and then using a fork gently mix in the melted butter to make the crumble topping.
3. Break the eggs into a bowl and whisk in the cream and milk with the rest of the cinnamon, vanilla and sugar. Cut the hot cross buns into slices (8-9 each) and arrange half in the bottom of the dish to create a base. Scatter over half of the apples and pour over half of the egg mixture. Repeat these layers and press down gently to ensure everything is well soaked. Leave to sit for 5 minutes, then sprinkle over the crumble topping and bake for 40 minutes or until the custard is set and the crumble is golden brown.
4. Serve the pudding straight to the table and add scoop of the ice cream to serve.