Tuesday, 17 November 2009
This is a lovely late autumn/early winter pudding, served warm with home made custard. Easy and fairly economical, make several at once - saves on fuel for cooking, and the cooked pudding freezes well.
Serves about 4:
4 large cooking apples
4oz self-raising flour
4 oz butter
4oz sugar + sugar for apples
2 eggs, beaten
milk to mix if required
Peel and core the apples and cut into chunks; put in a pan over a lowish heat with a couple of tablespoons of sugar and a splash of water.Put the lid on and cook until just tender, but still retaining the shape. If you over cook, and it goes more puree-like it doesn't matter, it will still taste as good!
meanwhile, lightly butter a baking dish; cream butter and sugar together until well mixed and fluffy, and add the eggs slowly. Beat in flour; add a little milk if required, to a soft dropping consistency.
Put the cooked apple into the dish, and spread the sponge mixture on the top.
Bake in a hottish oven for 35 minutes or so until well-risen and golden brown.
This is also good with pears, but I'm not sure what that would be called!