Boozy baked apples with orange custard

Mike Robinson combines baked apples, stuffed with whiskey raisins, with an orange-flavoured custard to create a delectable dessert
By Mike Robinson
Boozy baked apples with orange custard
  • Rating:
  • Serves: 2
  • Cook Time: 3 hours 20 minutes
  • Prep Time: 30 minutes plus cooling plus 10 mins infusing
  • Effort: medium



  • 100 g raisins
  • 50 ml malt whisky
  • 2 tbsp dark brown sugar, preferably muscovado
  • 1 tbsp orange marmalade, bitter
  • 0.5 oranges, juice and grated zest
  • 2 large russet apples
  • 4 oranges, pared zest

For the custard

  • 4 oranges, zests
  • 300 ml milk
  • 1 vanilla pods, or a few drops of vanilla flavouring
  • 2 large egg yolks
  • 2 tbsp caster sugar


1. Preheat the oven to 150C/gas 2. 2. To make the orange powder, line a baking tray with baking parchment and cover with the orange zest. Bake for 2 or 3 hours until the zest has dried out. 3. Cool and grind finely in a spice grinder until a powder is formed. Put in an airtight jar to store. 4. Preheat the oven to 200C/gas 6. Mix together the raisins, whiskey, sugar, marmalade, orange juice and zest together in a bowl. Core the apples and stuff the raisin mixture into the apple cores. 5. Wrap the stuffed apples in foil and bake in a hot oven at for 20 minutes. 6. Meanwhile, to make the custard, heat the milk and vanilla pod in a heavy-based saucepan and slowly bring to the boil. Leave to infuse for 10 minutes and remove the vanilla pod. 7. Beat the yolks in a bowl with the caster sugar and pour the infused milk on to the egg yolks, stirring steadily. Mix well and return to the pan. 8. Stir constantly over a low heat until the mixture thickens. Just before serving, add a tablespoon of orange powder to the custard, mixing well. 9. Serve the apples hot from the oven and serve with the orange custard.

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