Daily Archives: 7 February 2011

National Bramley Apple Week

The ‘King of Cooking Apples’ enjoys its title because of its unrivalled taste and texture. This combination enables cooks to use it in a huge variety of both savoury and sweet dishes.

Bramley ApplesThe first Bramley tree grew from pips planted by a young girl, Mary Ann Brailsford, in her garden in Southwell in 1809. Matthew Bramley (local butcher) bought the cottage and garden in 1846 and ten years later Henry Merryweather (local nurseryman), took cuttings from the tree and started to sell the apples bearing the owners name.

The original Bramley apple tree still bears fruit and today is responsible for a £50 million industry in the UK.

The English apple is a favourite orchard fruit. Did you know there are over 2,300 varieties of dessert and cooking apples and over 100 cider apples?

Why not join in the fun?
Prepare a wonderful apple dessert such as Eve’s Pudding from the forthcoming Dairy Book of Home Cookery, 2012 edition due out in the autumn?

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Eve’s Pudding

A wonderfully comforting pudding. Use Bramley apples for best results.

Eve's Pudding from The Dairy Book of Home CookeryServes 4–5
Preparation 20 mins
Cooking 1¼ hrs
Per portion 452 kcals, 21g fat (12.2g saturated)
Suitable for freezing
Suitable for vegetarians

110g (4oz) self raising flour
Pinch of salt
110g (4oz) butter
110g (4oz) caster sugar
2 eggs, beaten
2 tbsp milk
450g (1lb) cooking apples, peeled, cored and sliced
75g (3oz) caster sugar

1 Sift flour and salt into a bowl.

2 Cream butter and sugar together until light and fluffy.

3 Add beaten eggs, a little at a time, with a spoonful of flour, beating well after each addition.

4 Fold in remaining flour alternating with tablespoons of milk.

5 Arrange apples in layers in a greased 1.5 litre (2½ pint) ovenproof dish, sprinkling sugar between layers.

6 Cover with the pudding mixture.

7 Bake at 180°C (350°F) Mark 4 for 1–1¼ hours or until wooden cocktail stick, inserted into centre of sponge mixture, comes out clean.

8 Serve with custard.

Recipe taken from The Dairy Book of Home Cookery. 2012 edition.

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