Apple, Apples and More Apples

Autumn is finally upon us, which can mean only one thing – APPLES!

In the UK at least, this year’s harvest has been bountiful, with trees laden down with a bumper crop.  And thanks to an unseasonably warm spring, this autumn's offerings have ripened earlier than usual.   So, what better way to take advantage of this seasonal glut than to don the apron and get baking?!

One of my all-time favourite apple recipes is Eve’s Pudding.  This dessert has declined in popularity in recent years, although I have no idea why!  Every time I bake this dish, the beautiful warming aroma transports me back twenty years to my grandmother’s kitchen.  This recipe is worth the effort, if only for the nostalgia it evokes!

Eve’s Pudding, at its most basic is simply stewed apples topped with a light-as-air sponge mixture.  And it is so simple to make, even the most inexperienced cook could tackle it with ease.

My Grandmother’s Eve’s Pudding (Serves 4)

Prep Time: 30 minutes

Cook Time: 1 hour

Ingredients:

For the apple base:

3 - 4 large cooking apples, like Bramley

1 tbsp lemon juice

2 tbsp cold water

2 tbsp caster sugar

20g unsalted butter

Sprinkle of ground cinnamon (optional)

For the topping:

100g self-raising flour

100g caster sugar

75g unsalted butter (at room temperature)

2 large eggs (preferably free range), lightly beaten

Tiniest pinch of salt

You will also need a lightly greased pudding or gratin dish (preferably ceramic or Pyrex), with a capacity of 900ml and 5cm / 2in deep.

1. Preheat oven to 180C / 350F / Gas 4.

2. Peel, core and slice or chop the apples.

3. Put in a heavy-bottomed saucepan with lemon juice, water and cinnamon if using. Cook over a medium-to-high heat for 5 minutes, stirring occasionally, until apples soften (but are still retaining their shape).

4. Reduce the heat slightly and the add butter and sugar.  Cook for another minute or two.

5. Pour into pudding dish and spread the mixture around the bottom.  Allow to cool, while you get on with the topping.

6. Cream the butter and sugar, either by hand or with a hand-held mixer, until fluffy and light in colour.
7. With the mixer stilll going, slowly add the eggs.
8. Sift the flour and salt into the mixture and carefully fold in until fully incorporated.

9. If the mixture is very stiff, add a spoonful of hot-to-boiling water.

10. Spread the topping over the apple base and bake for 30-35 minutes until sponge is fluffed up and golden brown.

Serve warm with a sprinkle of icing sugar and a sizeable dollop of vanilla ice-cream.

Enjoy!

By the way, if you were so inclined, you could also include blackberries in this recipe.  Simply stir a handful of ripe berries into the cooked apple mixture, before transferring to the baking dish. (But if you chose this method, it's probably best to leave out the cinnamon).

(With apologies for my poor photography skills!)