Eve’s Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the sponge
125 g Butter softened
125 g Golden Caster Sugar
2 Eggs large
125 g Self-Raising Flour
1 teaspoon Vanilla Extract or ½ tsp vanilla bean paste
For the stewed apples
750 g Bramley Apples peeled, cored and chopped
1 tablespoon Lemon Juice
2 tablespoon Water
3 tablespoon Caster Sugar
1 teaspoon Cinnamon
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Directions: |
Directions:1: Preheat the oven to 180°C(160 °fan/ Gas 4/ 350°F) and lightly grease a 1.5-2 litre baking dish.
2: For the sponge, cream together the butter and sugar until pale and fluffy using a wooden spoon.
3: Beat in the eggs and vanilla extract.
4: Fold in the flour until all of the ingredients are combined. Set aside whilst you stew the apples.
5: Place the chopped apples, lemon juice and water in a large saucepan and cook on a medium heat for 7-8 minutes until the apples turn soft and mushy.
6: Stir in the caster sugar and cinnamon then spoon the apples into the prepared baking dish.
7: Top the apples with the vanilla sponge and bake in the oven for 30-35 minutes until the sponge is golden brown. |
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Number Of
Servings: |
Number Of
Servings:4-5 |
Personal
Notes: |
Personal
Notes: Make the sponge mixture first, then peel and chop the apples ready for stewing. This will prevent them from going brown.
Make sure all of the sponge ingredients are at room temperature before beginning the recipe. This will ensure your sponge is light and fluffy!
The apple layer should be moist, but not overly wet. If there's too much liquid, the sponge may become soggy. If your apples release too much juice, consider draining some of it off or cooking them a little longer before adding the sponge layer.
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