Recipe Index

Ingredients

• 2 large cooking apples (about 1lb2oz in total)
• 1 tbsp lemon juice
• ¾oz butter
• 2 tbsp caster sugar
• 3oz butter, softened
• 3½oz caster sugar
• 3½oz self-raising flour
• 2 free-range eggs, lightly beaten
• 1 tbsp boiling water
• cream or custard

Method

1. Heat the oven to 350°F.
2. Peel, core and roughly chop the apples and cook them, covered, in a saucepan with the lemon juice and 2 tablespoons of water for about 5 brisk minutes until they soften.
3. Stir the ¾ oz of butter and the 2 tablespoons of caster sugar into the apples, transfer them to a 3¾ cups baking dish about 2 in deep and leave them to cool while you make the topping.
4. Cream the softened butter and the larger measure of caster sugar together until light and fluffy.
5. Fold the self-raising flour and the lightly beaten eggs into the creamed mixture in alternate spoonfuls, folding rather than stirring hard so the batter keeps its air, then fold in the tablespoon of boiling water.
6. Spoon the sponge batter evenly over the cooled apples.
7. Bake the pudding for 30 to 35 minutes until its top is puffed and golden and serve it with cream or custard.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data