Eve's pudding

Recipe from: 5/1/1993 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • 675
    g
    cooking apples
  • 1
    cinnamon stick, bruised
  • 95
    ml
    light brown sugar
  • 1
    small lemon
  • SPONGE TOPPING
  • 175
    ml
    butter or margarine
  • 190
    ml
    castor sugar
  • 3
    eggs
  • 275
    ml
    self-raising flour
  • CUSTARD SAUCE
  • 600
    ml
    low fat milk
  • 3
    ml
    vanilla essence
  • 2
    eggs
  • 1
    egg yolk
  • 15
    ml
    castor sugar
  • 20
    ml
    cornflour
 

Method

 
Preheat the oven to 180 ºC 10 minutes before cooking. Lightly oil a 1,2 litre ovenproof dish. Peel and core the apples. Slice thickly and place on the base of the ovenproof dish. Add cinnamon stick, or sprinkle with ground cinnamon. Spoon the brown sugar over the apples. Squeeze juice from the lemon, and grate the rind. Sprinkle lemon juice and rind over apples, then set aside while making the sponge topping. SPONGE TOPPING: Place butter or margarine in a mixing bowl, add castor sugar and beat until light and fluffy. Add eggs one at time, and beat into creamed mixture, sieving a little flour into mixture to prevent curdling. When all the eggs have been added, sieve remaining flour, then stir into mixture with 15-30 ml boiling water. Mix to form a smooth dropping consistency. Spoon the mixture over apples in the dish and, using a palette knife, spread evenly so that the top is completely covered. Place in preheated oven and bake for about 1 hour, or until the sponge is well risen and cooked. CUSTARD SAUCE: Heat milk and vanilla essence until hand hot. Remove the pan from the heat. Whisk together the 2 eggs, egg yolk and castor sugar, then beat in the cornflour and whisk in the milk. Strain mixture into a heavy-based pan and heat, stirring well, for 5 to 8 minutes, or until sauce coats the back of a spoon. Pour into a jug when ready to use. Remove pudding from the oven and serve hot with custard sauce.
 

Read more on: bake  |  fruit
 

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