The Student Chef -: Eve's Pudding

Mmn!

My very first blog post!

I've been wanting to do this for ages but am annoyingly busy writing a dissertation, revising for an LNAT test and walking my new puppy this weekend!

But I did manage to find the time to bake a pudding using the apples from my Boyfriend's garden and neighbours trees. Also I needed to use up some of our eggs, (we have 4 chickens so the eggs build up pretty quickly) so on a warm autumnal day, what better than to make Eve's pudding. It seems so much lighter than a crumble, perfect for after a big dinner!

I looked for some recipes and in the end adapted a Waitrose and as a first attempt, it came out pretty well. This pudding needs a lot of custard though or the sponge can be a bit bland.

Serves 4 but I used way more than 2 apples! -

2 Bramley apples (about 500g in total)
1 tbsp lemon juice
A spoonful of cinnamon
2 tbsp water
90g soft butter
100g caster sugar, plus 2 tbsp
100g self-raising flour
2 eggs

Custard to serve.

Preheat the oven to 180°C, gas mark 4.

Peel, core and chop the apples into a pan with the lemon juice and water. Stir, cover and cook briskly for 5 or 6 minutes until the apples are soft enough to almost purée when stirred. (I added a spoonfuls of cinnamon)

Add 15g butter and 2 tbsp caster sugar and stir to slacken. Transfer to a 900ml-capacity, ceramic gratin dish, about 5cm deep. Leave to cool while you prepare the topping. - I did this and left it for a couple of hours at room temp.

Cream 75g butter with 100g caster sugar until fluffy and light. Sift the flour into a bowl and whisk the eggs in a second bowl. Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended. Spoon the mixture over the apples when ready to put in the oven.