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.

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