Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Is there a better combo than custard, apple and caramel? We don’t think so. And this retro loaf that reminds of us Nanna proves it.
125g butter, chopped, at room temperature
215g (1 cup) caster sugar
150g (1 cup) self-raising flour
50g (1/3 cup) custard powder
125ml (1/2 cup) milk
1 tsp vanilla extract
400g can sliced apple pie fruit
Caramel sauce, to serve
4 Method Steps
Step 1Preheat the oven to 180C/160C fan forced. Grease the base and sides of a 10.5 x 20.5cm loaf pan. Line with baking paper, allowing the long sides to overhang.
Step 2Use electric beaters to beat the butter(125g butter, chopped, at room temperature), sugar (215g (1 cup) caster sugar), flour (150g (1 cup) self-raising flour), custard powder (50g (1/3 cup) custard powder), milk (125ml (1/2 cup) milk), eggs (2 eggs), vanilla (1 tsp vanilla extract) and a pinch of salt on a low speed until just combined. Increase the speed to medium and beat for 2-3 minutes or until smooth.
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Step 3Spoon two-thirds of the batter into the prepared pan and smooth the surface. Arrange the apple (400g can sliced apple pie fruit) evenly over the top. Cover with the remaining batter and smooth the surface. Bake for 1 hour or until a skewer inserted into the centre of the loaf comes out clean. Allow to stand for 5 minutes before turning out on to a wire rack to cool.
Step 4Serve the loaf warm or at room temperature, drizzled with caramel sauce (Caramel sauce, to serve).