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Wednesday, 2 October 2013

Autumn Apples

It's a miserable, grey, wet October day here. This of course means it's a perfect day for baking. In particular, baking something of the warm, comforting dessert variety. I still had a few of the last of this years apples from the trees in my parents garden so of course that warm, comforting dessert that the day called for had to be an Eve's pudding. To me this is like a baked hug - warm, comforting and capable of lifting your spirits.

So here's the recipe if you feel like something yummy on a grey, rainy autumn day. 

Filling:
Approx 1 lb of apples, peeled and chopped.
1 oz of sugar - the amount you use will depend on how sweet the apples are and also how sweet you like them to be in a pudding. I like them to be a little on the tart side as I like the contrast with the sweet sponge on top.
1-2 tsp cinnamon (optional)

Sponge:
6 oz self raising flour
6 oz sugar
6 oz butter
3 eggs
3 tbsp milk


1. Preheat oven to 180 C/ 160 C (fan oven).
2. Put about half the sliced apples in a pan with the sugar and a little water (about 1 tbsp) and stew until they are nice and mushy, like apple sauce. Mix in the cinnamon and the rest of the sliced apples. I like that mix in texture of pureed and sliced apples but you can just puree all of the apples of just slice them and not puree any. 
3. Place the apples in the base of a pie dish. The pie dish I use has about a 9 or 10 inch diameter and 1.6 L capacity.


4. Now make the sponge. Put the butter and sugar in a bowl and beat until light and fluffy. Mix in the eggs and flour and the milk.

5. Place the sponge mixture on top of the apple. It might look like there isn't enough but don't worry it will spread out and rise up while baking.



6. Place in the preheated oven and bake for about 40 minutes until the sponge is well risen and golden in colour. A skewer placed in the centre of the sponge should come out clean.



 Serve with custard, cream, ice-cream, creme fraiche or even toffee sauce and enjoy!!



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