EVES PUDDING
Ingredients
6 large braeburn, pacific beauty, granny smith apples, finely sliced
200g unsalted butter
140g raisins
100g soft brown sugar
1 tsp cinnamon
4 eggs
200g self-raising flour
200g unsalted butter
140g raisins
100g soft brown sugar
1 tsp cinnamon
4 eggs
200g self-raising flour
Method
Heat oven to 180C.
Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre with 25g of the butter and tip in the apple. Scatter the raisins over the top.
In a separate dish beat the remaining butter and sugar together for 10 minutes until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, bake for 45 minutes until golden.
Serve with custard and/or good quality vanilla ice-cream.
Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre with 25g of the butter and tip in the apple. Scatter the raisins over the top.
In a separate dish beat the remaining butter and sugar together for 10 minutes until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, bake for 45 minutes until golden.
Serve with custard and/or good quality vanilla ice-cream.
Comments
One of the easiest puddings to make and one of the most memorable to eat. Try using a variety of apples to give a subtle twist to this dish.For a printable version of this recipe click here