Sponsored by Baileys

When Baileys sent me a bottle of their new limited edition Baileys Apple Pie flavour I knew exactly what I wanted to make. I made a batch of caramelised apples, a cinnamon custard to which I added 50ml (0.9 units) of the Baileys and it may just be my new favourite version of the humble custard slice, they were pure autumn!

When making this recipe the key to getting them neat is simple, chill the custard for at least four hours, it needs the time to fully set so the slices come out without the custard smooshing everywhere. The second tip is optional but it really helps. When you cut the slices use a serrated knife to gently saw through the top layer of pastry and then use a chefs knife to cut through the custard and bottom layer of pastry. This helps prevent the pastry from breaking into big chunks.

Once made the slices can be refrigerated for a couple days but the pastry will be at its crispest when served as close to making as possible. 

Baileys Apple Pie Limited Edition is available from major supermarkets now, but be quick, as once it’s gone, it’s gone!

Caramelised Apples
2 granny smith apples, peeled cored and diced
20g unsalted butter, diced
20g light brown sugar

Custard Slices
500g block of puff pastry
500ml whole milk
125g caster sugar
35g custard powder (or cornflour)
1-2 tsp cinnamon (depending how strong you prefer the flavour)
1 large egg
1 large egg yolk
35g unsalted butter
50ml Baileys Apple Pie Limited Edition (0.9 units)

To prepare the apples place the diced apple, butter and sugar into a small roasting tray and bake, at 200ºC (180ºC Fan), for about 15-20 minutes or until there is no liquid remaining and the apples are golden. Remove and set aside to cool.

For the pastry roll out the puff pastry on a lightly floured worksurface, rolling into a rectangle a little bigger than 18x9inches. Trim the pastry to size and cut out two 9 inch squares. Place each square onto its own parchment lined baking tray and dock with a fork. Top each piece of pastry with a second sheet of parchment and another baking tray, preferably one that nests neatly with the first. This prevents the puff pastry from rising too much, creating nice neat layers. If you don’t have spare baking trays you can also weigh down the parchment and pastry with metal cutlery. 

Bake in the oven for 20 minutes before removing the top baking tray and parchment paper, exposing the pastry, and placing back into the oven for another 5-10 minutes or until golden brown. Make sure you bake the pastry to a nice rich golden brown, it helps the pastry stay crisp when sandwiching the custard but it also gives the pastry flavour. Once cool use a serrated knife to trim to 8 inches. 

Line a 8-inch square baking pan with a single piece of foil and place one of the pastry pieces into the bottom. 

For the custard place the milk into a saucepan and bring to a simmer. Meanwhile place the sugar, custard powder and cinnamon into a large bowl and whisk to combine. Add the egg and yolk and whisk until smooth. Once the milk is at temperature pour the milk over the egg mixture while continuing to whisk. Scrape the custard back into the pan and cook, over medium heat, whisking constantly, until thick and starting to bubble. Cook for a minute or two more to ensure the starch of the custard powder is fully cooked. Remove the pan from the heat and add the butter, Baileys Apple Pie and caramelised apple pieces and whisk to combine. Scrape the custard into the tin and spread into an even layer and top with the second piece of puff pastry, pressing gently onto the custard to secure it in place. Refrigerate the custard slices for at least four hours before serving. 

To serve use the foil to carefully lift the slices from the tin. Peel away the foil from the sides and transfer the slices to a chopping board. Use a serrated knife to mark and cut the slices into into 10 pieces. Dust with icing sugar and serve.