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Egg noodles - 100 gm
Butter - 25 gms
Cooking apples - 4 (peeled, cored and sliced)
Brown sugar - 2 tbsp
Cinnamon powder -  a pinch
Sultanas - 3 tbsp
Egg yolks - 2
Castor sugar - 1 tbsp
Corn flour 1 tbsp
Milk - 300 ml
Almond flakes - 2 tbsp


  • Cook the noodles in boiling salted water until tender but still firm to the bite. Drain well.
  • Melt the butter in a saucepan. Add the apples, brown sugar and cinnamon, cover and cook gently until the apples are soft. Stir in the raisins and remove from the heat.
  • Beat the egg yolks, castor sugar and corn flour together until creamy.
  • Heat the milk and stir into the yolk mixture.
  • Pour back into the saucepan and cook very gently, stirring, until the custard thickens enough to coat the back of the spoon.
  • Place half the noodles in a greased ovenproof dish. 
  • Cover with the apple mixture, then spread over the remaining noodles.
  • Pour the custard on top and sprinkle with the almonds.
  • Cook in a preheated moderate oven (180 C) for 20 minutes.
  • Serve hot.

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