Remember Eve’s Pudding? A lovely fluffy sponge to soak up this season’s apples. Absolutely perfect!
To serve 6 (with plenty left to enjoy deliciously chilled the next day), you will need:
6 large cooking apples
4 tablespoons granulated sugar
1 lemon, juice and rind
A few tablespoons of water
6 oz butter
6 oz caster sugar
2 free range eggs
10 oz self-raising flour
2 pinches of salt
6 tablespoons of double cream
A couple of teaspoons of cinnamon
Preheat the oven to 180 C.
Wash, peel and core the apples and chop into thick slices.
Put them into a pan with granulated sugar, lemon juice and about half an inch of water. Cook until apple is soft and tender.
Place at the bottom of a pie dish.
Soften the butter with the lemon rind in a bowl. Add the caster sugar and beat it until light and fluffy.
Beat in the eggs and then with a metal spoon fold in the sifted flour. Add the salt and stir.
Stir in the cream until it’s a smooth, fairly thick consistency.
Pour the cake batter over the top of the cooked apples and sprinkle a little cinnamon all over.
Bake for about 40 minutes until it springs back to the touch.
Serve to a rapturous applause!