Apple, chocolate and hazelnut jaffles

Wrap apples individually in a double layer of foil, then cook in coals for 30 minutes or until softened. (Alternatively, preheat oven to 190°C fan-forced (210°C conventional) and bake foil-wrapped apples on a baking tray for 30-45 minutes or until softened.) While still warm, cut in half, remove and discard seeds, then scoop soft flesh into a bowl. Mix with sugar, breadcrumbs and cinnamon.

Brush one side of bread slices evenly with mayonnaise. Turn over and cover with choc-hazelnut spread and hazelnuts. Spoon apple mixture onto half the bread slices, then sandwich with remaining slices, mayonnaise side out. Cook in a preheated campfire pie iron or jaffle iron for 3 minutes or until golden. (Alternatively, cook in a preheated jaffle maker for 3-5 minutes or until golden.)

Meanwhile, bring milk to boil in a saucepan on high heat. Whisk eggs, cornflour, vanilla and extra caster sugar in a heatproof bowl. Add milk to egg mixture, then return to saucepan, simmer on medium heat for 3-4 minutes until thickened. Serve apple pies with warm custard.