Eve's Pudding

The fruity filling and light sponge topping combine to make a delightful dessert.

Recipe for Eve's Pudding, contributed by Janey Macleod

This hot dessert is traditionally cooked in late summer when apples are abundant. It also works well with apricots. It's best served straight from the oven, although you can also keep it for several days in the refrigerator and heat it up in the microwave. For extra flavor, add a dollop of yogurt or creme fraiche.

The quantities give here will make four to six portions.

• 2 - 3 large cooking apples, thickly sliced
• 1 cup (6 oz. 175 g) sugar
• 1 tbsp. water
• ½ cup (4 oz, 110 g) butter or margarine
• 2 eggs, beaten
• 1 cup (5 oz, 150 g) self-raising flour (or all-purpose flour with 1½ tsp. baking powder)

Oven: Pre-heat to 375F (190C)

Put the apples in an oven-proof dish. Sprinkle over one third of the sugar and all of the water. Cover loosely with kitchen foil, and put in the oven for about 10 - 15 minutes.

While the apples are stewing, cream the butter or margarine with the remaining sugar. Mix in the eggs. Then add the flour. Mix to a not-to-stiff batter (add a little water or milk if it is too thick).

Spread the batter over the top of the apples. Return the dish to the oven and bake for about half an hour, or until the top is golden brown.

Recipe for Eve's Pudding (March 2003)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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