Name Eve's pudding


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* 450g (1 lb) cooking apples, peeled, cored and sliced
* 75g (3 oz) demerara sugar
* Finely grated rind of 1 lemon
* 125g (4 oz) Stork margarine
* 125g (4 oz) castor sugar
* 2 eggs, size 3, beaten
* 125g (4 oz) self-raising flour, sieved

OVEN: Pre-heat to moderate (180°C, 350°F, Gas No. 4)
SHELF: Middle
1. Place apples in a 20-23cm (8-9 inch) deep ovenproof dish, sprinkling the demerara sugar and lemon rind between each layer.
2. Place the remaining ingredients in a bowl. Beat with a wooden spoon until well mixed. Spread over the top of the apples.
3. Bake in the pre-heated oven for 35-40 minutes until well risen and golden brown. Test sponge topping with a skewer which should come out clean. Dredge with sugar, if wished, and serve with custard or cream.

Serves: 4
Preparation time: 15 mins
Cooking time: 35 mins

1. Substitute pears for the apples and make a chocolate sponge topping by adding 2 x 15ml spoons (2 tablespoons) cocoa blended with 2 x 15ml spoons (2 tablespoons) warm water before adding the eggs.
2. Use halved, stoned plums or apricots in place of the apples and make an almond topping by adding 25g( 1 oz) ground almonds with the flour.
3. Add 225g (8 oz) blackberries to the apples and add the grated rind of 1 orange to the sponge topping.
4. Substitute rhubarb or gooseberries for the apples and add grated rind of 1 orange or 1 lemon to the sponge topping.

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