Melt 2 tablespoons of butter in a large pan over medium heat. Add 4 peeled and sliced cooking apples and stir occasionally for 10–15 minutes until they break down.

Once softened, mix in 2 cups of diced eating apples and 1/4 cup of caster sugar.

Remove from heat and stir in the grated zest of 1 lemon.

In a separate saucepan, melt another 2 tablespoons of butter, whisk in 3 tablespoons of plain flour or cornflour, cooking for about a minute.

Gradually add 2 cups of whole milk, whisking continuously until the custard thickens and bubbles, about 5-7 minutes.

Remove from heat, let cool slightly, and stir in 3 egg yolks and 1 teaspoon of vanilla bean paste.

In a greased ovenproof dish, layer the sweet apple mixture evenly, then pour custard over the apples.

Sprinkle with 1 teaspoon of ground cinnamon and 2 tablespoons of demerara sugar.

Preheat your grill to a high setting and place the pudding under the grill for about 5 minutes.

Once caramelized, let it cool for about 15 minutes before serving warm.