It’s almost apple season here; mellow fruitfulness is nearly upon us, and while a part of me already misses the long, sunlit days of summer, another part is looking forward to hibernation: cosy jumpers, a shortage of daylight and more soups, stews and puddings than you can shake a stick at.
I made my first autumnal pudding last weekend, using up some store bought apples that were nearing the end of their usefulness. Pretty soon we will have a deluge of appley goodness from our own garden. We have two miniature trees, one is a red variety the name of which has been lost in the mists of time. The other is a tall, gangly Russet variety. The apples, as I think I’ve mentioned before, were in scant supply last year, but we cut the trees back in a major fashion last winter and they have exploded with fruit this year. I can’t wait to start making apple pies, apple chutney, dried apples, baked apples… So many delicious choices!
The apple pudding this time was just a straightforward, classic Eve’s Pudding with a handful of sultanas thrown in for good measure. We decided they could be Eve’s freckles… We had it with vanilla ice cream and everyone had seconds. (Always gratifying!)
- 4 dessert apples, peeled, cored and sliced.
- 1 handful of sultanas
- 100g self raising flour
- 100g softened butter or margarine
- 80g caster sugar
- 1 egg
- A splash of milk
- Place butter, flour, egg and sugar in a food processor and pulse for 10 seconds.
- Scrape down the sides.
- Add a splash of milk.
- Pulse again for 5 seconds.
- Place the chopped apples evenly in the base of a medium sized baking dish.
- Sprinkle sultanas on top.
- Spoon the sponge mixture on top of the fruit and smooth out gently so the fruit is evenly covered.
- Bake in a moderately hot oven (about 150 degrees) for 45 minutes, until the sponge is golden and a skewer comes out clean.
- Delicious served warm with ice cream, pouring cream or custard.