Cakes
Eve’s pudding
Eve’s pudding is a deliciously comforting combination of stewed apples and sponge. Serve with plenty of custard or cream.
Ingredients
For the filling
- 2 large cooking apples (about 500g/1lb2oz in total)
- 1 tbsp lemon juice
- 20g/¾oz butter
- 2 tbsp caster sugar
For the topping
- 75g/3oz butter
- 100g/3½oz caster sugar
- 100g/3½oz self-raising flour
- 2 free-range eggs, lightly beaten
- 1 tbsp boiling water
To serve
- cream or custard
Method for Eve’s pudding
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Preheat the oven to 180C/160C Fan/Gas 4.
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Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and 2 tablespoons water. Stir, cover and cook briskly for five minutes until the apples are soft.
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Add the butter and caster sugar and stir. Then transfer to a 900ml/1½ pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping.
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For the topping, cream together the butter and caster sugar until fluffy and light.
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Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically – this will keep air in the mixture and fold in. Add a spoonful of boiling water to the mix.
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Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard.
Eve’s pudding