Eve’s Pudding by Jean Burgess
Updated: Jan 31, 2020
Photography by Caroline Marson
This is a wonderful nostalgic pudding that many grandparents would be familiar with. Delicious served with warm custard or vanilla icecream. It's a great alternative to apple crumble. I cooked this recipe in honour of a great lady who was dear to many, especially Mandy and John her children. She will be dearly missed.
For the apples:
500g apples (Nigel used a mixture of cooking & dessert apples)
50-75g caster sugar, to taste
2 tbsp water
For the batter:
100g margarine (or softened unsalted butter)
100g caster sugar
2 medium eggs
100g self-raising flour
1-2 tbsp milk
Core, peel & slice the apples. In a pan over a medium heat, stew the apples with the water & sugar for 5 mins to soften the apples.Make the batter by beating together the margarine (or butter) & sugar, until light & fluffy.
Beat in the eggs, one at a time, gradually add the flour & then the milk until it’s a dropping consistency (just dropping off a spoon). You might only need 1 or 1&½ tbsp of milk.
Put the apples into a greased ovenproof dish or pyrex & cover with the batter mixture. Bake in a 180C/Fan160C/GasMark4 oven for about 30 mins, until the batter has risen & is golden.
Serve warm with hot or cold custard, ice-cream, or cream & Jean’s favourite, Golden Syrup.
As a seasonal substitute use plums, blackberries or raspberries.