EVE'S PUDDING
Eve's Pudding is an easy and delicious classic British pudding. A simple apple sponge pudding that's incredibly comforting served warm with custard or vanilla ice cream.
Provided by Lucy Parissi | Supergolden Bakes
Categories Dessert
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat the oven to 180 C (350F) or 160C (325F) Fan Setting. Peel and core the apples then slice into small pieces. Heat the butter in a small saucepan and add the apples, cinnamon and brown sugar.
- Cook over low heat, stirring occasionally, for about 10 minutes or until the apples have softened. If you prefer the apples to be really soft then cook them for longer. Set aside to cool down while you prepare the sponge batter.
- Sift the baking powder, flour and caster sugar into a mixing bowl (or the bowl of your stand mixer).
- Add the softened butter, eggs, milk and vanilla extract. Start mixing on a low speed setting and gradually increase the speed to maximum until the batter is smooth. Use a spatula to scrape the bottom and sides of the bowl to make sure everything is well mixed.
- Grease a deep baking dish (I used a glass Pyrex dish measuring 8x11 inches) with butter. Spread the apples on the bottom of the dish.
- Pour the sponge over the apples and spread it evenly using a spatula (gently so as not dislodge the apples).
- Scatter some flaked almonds over the sponge (this is entirely optional - I just like the look of it) and bake in a preheated oven for 45-50 minutes until golden and risen.
- Cool slightly then serve warm with vanilla custard or ice cream. This recipe serves six very generously or you can stretch it to feed eight if you cut smaller slices.
Nutrition Facts : Calories 647 kcal, Carbohydrate 84 g, Protein 8 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 93 mg, Sodium 326 mg, Fiber 3 g, Sugar 53 g, ServingSize 1 serving
APPLE SPONGE EVE'S PUDDING
Steps:
- Butter the sides and base of a medium-sized ovenproof dish measuring approx. 20cm/8" x 14cm/5.5" x 6cm/2.5" deep.
- Preheat the oven to 170 deg fan assisted.
- Peel and core the apples. Slice them into chunks. Gently stew with 2 tablespoons of water for a few moments until softened.
- Pour the stewed apples into the prepared dish.
- In a separate bowl, beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl as you go along.
- Gradually add the eggs, one at a time, adding a little flour in between to help prevent curdling. Mix until well combined.
- Add the vanilla extract and remaining flour. Mix until well combined. Do not over beat as you will over stretch the gluten in the flour.
- Pour the cake batter evenly over the top of the stewed apples.
- Bake in the centre of the oven for 40 mins. Or until baked. Testing the centre of the sponge in various places, with a skewer until it comes out clean.
Nutrition Facts : Calories 350 kcal, Carbohydrate 46 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 96 mg, Sodium 159 mg, Fiber 3 g, Sugar 29 g, ServingSize 1 serving
CARAMEL APPLE SPONGE PUDDING
Oh wow! This is seriously good! Slightly tart apples topped with a light sponge and drizzled (before cooking) with a caramel sauce that works its way through the whole dish! Real comfort food! I found this recipe in Australia's 'Delicious' Cooking Magazine and have adapted it slightly. It will serve 8 generously but could stretch to more if necessary.
Provided by Kookaburra
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C (350°F).
- Butter a large glass or ceramic baking dish approx 32cm x 23cm x 5cm (12" x 9" x 2").
- Peel, core and slice apples 1cm (approx 1/2") thick.
- Pile apples into the baking dish, adding more apple if necessary to generously cover the bottom of the dish.
- Sift flour, baking powder and sugar into a large mixing bowl.
- Make a well in the centre and add milk, butter and eggs and beat with an electric mixer until the mixture becomes pale and the beaters leave a trail.
- Spoon batter evenly over the apples and smooth out with the back of a large spoon.
- Combine brown sugar, golden syrup and water in a small saucepan.
- Stir over medium heat until the mixture has become liquid and the brown sugar has melted.
- Stop stirring and allow mixture to come to the boil.
- Remove immediately from heat and pour evenly over the batter.
- Place dish on the centre shelf of the preheated 180°C (350°F) oven.
- Bake for 30-35 minutes or until the top is golden brown.
- Dust lightly with icing sugar to serve and serve with thick cream.
Nutrition Facts : Calories 558.8, Fat 17.9, SaturatedFat 10.6, Cholesterol 96.4, Sodium 254.6, Carbohydrate 96.8, Fiber 4.9, Sugar 49.3, Protein 7
SPICED APPLE SPONGE
This lucious dessert invokes warm memories of growing up in a home where there might not have been much money, but love was in great abundance. Suggested accompaniments include, ice cream, whipped cream, hot or cold custard, sweetnened ricotta cheese and spiced mascarpone. Yummm...
Provided by MarieRynr
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*F (180*C).
- Peel core, and slice the apples into eights (slicing through the middle ways, so that the slices stay in rounds).
- Melt the butter in a large frying pan, add the apples slices and cook, stirring occasionally, over high heat for 7 minutes, or until browned.
- Add the raisins, lemon juice, cloves, cinnamon, nutmeg, half the sugar and 1/2 cup water.
- Bring to the boil, then lower the heat and simmer for 3 minutes, or until the apples are tender.
- Remove the cinnamon stick and cloves and spoon the apple mixture into a deep 2 litre round ovenproof casserole.
- To make the sponge topping, beat the eggs, remaining sugar and lemon zest in a small bowl with electric beaters for 7 to 8 minutes, or until the mixture is light and creamy.
- Sift together the flours and fold into the creamy mixture with a metal spoon.
- Spoon the sponge topping over the apples and bake for 30 minutes, or until the sponge is well risen and golden.
- Dust with icing sugar before serving.
- Best eaten immediately.
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