Desserts
Eve’s Pudding
Ingredients
Base
- 850 gr. (1 lb.12 oz.) puréed apple
- Grated rind 1 small lemon
- 2 tbsp. soft light brown sugar
- 25 gr. (1 oz.) butter
- 2 tbsp. sultanas (optional)
For the topping
- 110 gr. (4 oz.) butter
- 110 gr. (4 oz.) golden caster sugar
- 2 eggs
- ¼ tsp. vanilla extract
- 110 gr. (4 oz.) self-raising four
- 1 tbsp. milk
- Preheat oven to 180ºC
- Liberally grease an ovenproof dish – I used a 22 x 22cm. (8½ x8½") sq. dish
Method
1
Place the puréed apple into a bowl and stir in the lemon rind, brown sugar and sultanas. Chop the butter into small pieces and stir in. Now tip the apple into your greased baking dish.
2
Beat together the butter and golden caster sugar until soft and creamy. Beat in the first egg and gently stir in the second egg together with the vanilla extract. Fold in the flour. Add the milk if it needs it. It should be of a gentle dropping consistency.
3
Dot large spoonfuls of the sponge mix over the apple purée in your dish and gently smooth over, covering all the apple.
4
Bake in the preheated oven for about 35-40 minutes.
5
Serve sprinkled with caster or icing sugar and soft scoop ice cream.