A wonderfully comforting pudding. Use Bramley apples for best results.
Serves 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.
Could this be made in an instapot?