Toffee apple self-saucing pudding – Saturday Kitchen Recipes

Name: Toffee apple self-saucing pudding – Saturday Kitchen Recipes
Cuisine: British, European
Ingredients: 150g/5½oz margarine, softened; 120g/4¼oz caster sugar; 2–3 Bramley apples, or any sharpe apple, peeled, cored, and roughly chopped into 2.5cm/1in chunks (roughly 250g/9oz chunks); 2 free-range eggs, lightly beaten; 150g/5½oz self-raising flour; pinch fine salt; 2 tsp full-fat milk; 400ml/14fl oz cloudy apple juice; 25g/1oz cornflour; 60g/2¼oz dark brown sugar; For the cognac custard; 500ml/18fl oz plus 2 tbsp whole milk; 500ml/18fl oz double cream; 120g/4½oz caster (superfine) sugar; 3 egg yolks; 1 tbsp custard powder