I’m all for easy, tasty desserts and Eve’s Pudding fits the bill. I made this last Sunday and also experimented with no-churn home-made strawberry ice-cream which tasted divine when half frozen but the finished article is not quite there yet. Keep an eye on the apples though as they will cook very quickly in very little liquid and begin to stick to the pan (I almost burned mine).
You will need:
3 large cooking apples
juice of half a lemon
3 tbsp water
180g butter
200g plus 3 tbsp caster sugar
200g self-raising flour
3 eggs
Method:
Preheat the oven to 180C / Gas 4
Peel, core and chop the apples into a saucepan with the juice of half a lemon and 3 tbsp water.
Stir well and cook with a lid on for a few minutes until the apples are soft.
Add the 3 tbsp caster sugar and 30g of the butter. Stir well and transfer to a large baking dish.
While the apples cool use an electric mixer to soften the remaining 150g butter and then add the caster sugar until light and fluffy.
Add the flour and eggs (alternating between each until both are added)
Spoon the mixture over the apples and bake in the oven for 30 minutes until golden colour.
Best served with custard or vanilla ice-cream. Enjoy.
Til next time, Sheila
