Sunday, 14 February 2016

Eve’s Pudding.

Adapted from Skillet Apple Pie - Filling.
Eve’s Pudding is a really nice way to finish a meal.
Because it is mostly apple (i.e. fruit), it is relatively light.
If you keep any additional sugar to a minimum, you have a lovely combination of sharp fruit with soft, golden sponge.
Aim to serve them warm, rather than piping hot, with a little cream or ice-cream.

Serves: 6 to 8

For the topping:
100g butter
100g caster sugar
1/2 teaspoon vanilla extract
2 eggs beaten
100g self-raising flour
1/2 teaspoon baking powder
Good pinch of salt
3-4 tbsp milk

1/2 cup apple cider
1/3 cup maple syrup
2 tablespoons fresh lemon juice (from 1 lemon)
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon (optional)
2 tablespoons unsalted butter
5 medium sweet and tart apples, peeled cored, 1/2 halved, and cut into chunks.
1 egg white, lightly beaten
2 teaspoons sugar

1. To make the topping:
Put 100g of butter plus the sugar, flour, baking powder, vanilla and eggs into a bowl, and mix until well-combined and creamy.
Add as much milk as necessary to make a the batter light, smooth and soft – it should drop gently off the back of a spoon, but should not be runny.

2. For the Filling:
Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium bowl until smooth.
Heat butter in 12-inch heatproof skillet over medium-high heat.
When foaming subsides, add apples and cook gently until the apples are starting to caramelize (they should not be mushy), about 5 minutes.
Remove pan from heat, add cider mixture, and gently stir until apples are well coated.
Place into a deep oven dish or divide between six individual ramekins.
Set aside to cool slightly.

3. To Assemble and Bake:
Preheat the oven to 180°C
Pour the topping over the apples, and spread it out until roughly even.
Don’t obsess about this, as part of the charm (particularly with the ramekins) is that you get gaps where the apple peeks out.
Put in the oven and bake until the topping is just golden and the sponge topping is springy (10-15 minutes for ramekins, 25-30 minutes for a single dish).

Remove from the oven and allow to cool slightly.
Serve warm with cream, creme fraiche, yoghurt or ice-cream.
Eve’s Pudding | LondonEats

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