Friday, 9 January 2015

A Friday cheer-me-up pudding

The weathers dreadful, the sky somehow feels way too low to be comfortable, and the news coming out of France over the last 48 hours is frankly appalling. Its difficult to know how to make anything better today. And so I do the thing I feel like I am best at, I cook. It helps, if only a little. Very few words are forthcoming, the wind has turned my brain to utter mush. I have nothing sensible or profound to say about food or life or terrorism or politics that will be helpful so I don't intend to try.

So just a straightforward recipe from my archive - a simple Eve's Pudding. Something I know is a comfort pud for me, and maybe for others. Its super easy, its got plenty fruit in it so may just count as one of your 5-a-day, but it will be eaten tonight (on the sofa, in front of the fire) with a puddle of full fat bring-it-on double cream. Never has a January day felt like it needed it more.

[taken from A Good Egg]




EVE’S PUDDING
For the sponge
120g golden caster sugar 120g unsalted butter 120g self-raising flour
2 eggs

3 tbsp milk
1 tbsp Demerara sugar (optional, but gives a lovely, slightly crunchy top)
For the filling
800g Bramley apples (about 3–4 medium) 50g golden caster sugar
1/2 lemon
A little butter, for greasing



Preheat the oven to 180°C/Gas 4. Lightly grease an ovenproof dish. Peel and core the apples, then slice thinly, no thicker than a pound coin. Scatter half in an even layer over the base of the dish. Sprinkle over about half the sugar and squeeze over a little lemon juice.
Add the remaining apple, the rest of sugar and another squeeze of lemon. Set aside while you make the sponge. The sponge couldn’t be easier. Simply put all the ingredients (except the Demerara sugar) into a food processor and whizz until evenly combined. An electric whisk or food mixer would be a good alternative. You are looking for a batter that drops easily from a spoon. Spread the batter evenly over the apples and sprinkle over the Demerara sugar.
Bake for around 45 minutes until deep golden brown. Pierce with a skewer to test. The apple should be soft and the cake cooked. Best served warm rather than hot, with cream or custard. 

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