Eve’s pudding


Cooking apples Lemon juice Water Butter Caster sugar

500g 1tbsp 2tbsp 20g 2tbsp 75g 100g 100g 2 1tbsp

Butter Caster sugar Self raising flour Eggs Boiling water
Method 1. 2. 3. 4. 5. 6. 7. 8. 9.

Preheat the oven to 180˚C/350/Gas 4. Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and water. Stir, cover and cook briskly for five minutes until the apples are soft. Add the butter and caster sugar and stir. Transfer to a 900ml/1½ pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping. For the topping, cream together the butter and caster sugar until fluffy and light. Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. 10. Add a spoonful of boiling water to the mix. 11. Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard.

Classic Custard Sauce Milk Custard Powder Milk Sugar
Method 1. Mix together in a basin the first quantity of milk and the custard powder until it forms a smooth paste 2. Place the sugar and second quantity of milk in a pan and bring to the boil 3. Pour the boiling milk into the diluted custard powder whisking in quickly and thoroughly 4. Return the mixture to the pan and place on the stove to reboil, stirring continuously.

100ml 60g 700ml 120g