Instructions: Beat together the butter and sugar and leave to one side. In a pan, heat a little sugar which should go straight to caramel. Add the two diced apples and stir. Melt in some butter and a small amount of water to make a syrup. Add the fresh tarragon and allow to heat through.

Mix the eggs, flour and baking powder into the sugar and butter. Add the milk. Place the apple mixture into a greased bowl. Spoon the egg and flour mixture on top of this. Cover with foil and place on a baking tray filled with water. Put into the oven and cook for one hour.

To make the custard, mix together the milk and sugar in a pan over a medium heat. Add the 4 egg yolks to this and stir. Add the vanilla pod and stir until thickened.

Remove the pudding from the oven and turn upside down on a large plate. Pour custard around the outside and garnish with cranberries and nutmeg. Pour brandy on top and serve immediately.

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