An easy & speedy dessert recipe which can be made for one person. The inspiration for this recipe is the English custard tarts I love and have not yet found in the Czech Republic. Using the apple itself for the casing means less cleaning, and incidentally produces a gluten free pudding.
*Mum used to make us apple bombs as children. It’s not the name she gave them, just the result of the occasional apple explosion.
- 1 large apple
- 1 small egg
- A splash of cream (or two dessert spoons if you’re measuring)
- A drop of vanilla extract
- 7 large sultanas
- 1 dessert spoon of sugar
- Nutmeg (a generous sprinkling of freshly grated nutmeg is key to this recipe.)
Heat your oven to 175 0C.
Beat the egg and add the sugar, cream, sultanas, cinnamon & nutmeg. Chop off the top and bottom of the apple, forming a chunky cylinder, then, leaving no more than a cm of flesh attached to the skin, remove the core (a sharp, thin knife is useful for this). Cut a slice from the bottom of the removed core & put this back into the apple. Stand the apple on foil to stop any leakage sticking to your oven tray.
Pour the egg mixture into the hole, and cut wedges from the apple core into the mixture, until the apple is full. Finish with a sprinkle of sugar, nutmeg & cinnamon.
The apple will take half an hour to bake through – check the egg mixture in the centre is cooked all the way through using a blunt knife inserted into the custard. When it comes out clean, your Tábor Apple Bomb is cooked.
So… 4 apples down, three tonnes to go!