Warm Granny Smith pudding with crème Anglaise and cinnamon ice cream

To make the ice cream, bring the cream and milk to the boil in a saucepan. In a bowl, beat together the icing sugar and egg yolks. Gradually beat the warm milk mixture into the egg mixture, then mix in the cinnamon and return to the heat. Simmer, stirring frequently, until thick. Placein a container and allow to cool, then freeze for 3 hours, stirring with a fork every 15 minutes to break up the ice crystals until the mixture is too solid to stir. Alternatively, churn in an ice-cream maker for 45 minutes.

To make the pudding, preheat the oven to 180°C and butter 6 ramekins.

Melt 60g of the butter in a saucepan with 50g of the castor sugar. Add the wine and apples and cook until the apples are soft.

In a bowl, cream the remaining butter and sugar until light and fluffy, then beat in the eggs one at a time, beating well after each addition.

Sieve the dry ingredients together and fold them intothe egg mixture, then mix in the milk until you have a smooth batter.

Divide the stewed apple mixture between the prepared ramekins and top with the batter. Bake in the oven for about 20 minutes.

For the crème Anglaise, place the vanilla pod and milk in a saucepan and bring to the boil, then set aside for the vanilla to infuse.

In a bowl, beat together the sugar, egg yolks and corn flour. Remove the vanilla pod and beat in the warm milk, then return the mixture to the saucepan and simmer on a low heat, stirring until thick. Fold in the cream.

For the apple chips, heat the oil and deep-fry the apple slices until golden brown.

To serve, drizzle a little crème Anglaise around each plate. Turn the puddings out carefully and place one in the middle of each plate. Top the puddings with a scoop of the ice cream and garnish with the apple chips. If you like, add a twirl of spun sugar.