Eve’s Pudding
- Prep: 30m
- Cook: 30m
- Serves: 6
Comforting and delicious, this is a brilliant British pudding to serve any day of the week.
Method
- Add the apples to a saucepan with a pinch of sugar and some of the butter. Cook briskly until the apples are soft.
- Butter a medium sized (10″) ovenproof dish and place the cooked apples evenly in the bottom of it.
- Beat the butter and sugar together then add the beaten eggs.
- Sieve in the flour and the baking powder and mix together, before pouring evenly over the apples.
- Cook at 180C for 20 minutes, check to see if the sponge is cooked by inserting a clean skewer and seeing if it comes out clean, then cook longer if required.
- Remove the puddings from the oven and sprinkle over a little more caster sugar while they are still hot.
- Serve with fresh custard or lashings of double cream.
Ingredients
All to be sourced organic where possible
- 4 apples, peeled and cut into quarters
- A large pinch of sugar
- A knob of butter to both grease the baking dish and cook the apples in
- For the cake mix:
- 5oz self-raising flour
- 4oz caster sugar
- 1 tspn baking powder
- 4oz butter (room temperature)
- 2 large eggs (beaten)
To serve:
Fresh custard or
Yeo Valley double cream
