Step 1

To make the custard, place custard powder and sugar in a small saucepan. Stir in 1-2 tbs milk to form a paste. Stir in remaining milk. Slowly bring to the boil, stirring continuously, over a medium heat. Reduce heat to low and simmer for 2 minutes or until thickened. Set aside for 1 hour, stirring occasionally, until cooled completely. Stir through the apple.

Step 2

Preheat oven to 180C/160C fan forced. Grease a 12-hole (½ cup) muffin pan.

Step 3

Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk and beat until well combined.

Step 4

Spoon 1-2 tbs batter into each muffin hole, spreading slightly up the side. Top with 1 tbs custard. Add another tbs mixture to cover the custard.

Step 5

Bake for 22-25 minutes or until golden. Set aside for 5 minutes to cool slightly before transferring muffins to a wire rack to cool completely.

Step 6

Dust with icing sugar. Serve with cream.