Eves Pudding
Photography by Becky Nunes.
Zesty yet sweet apple and sponge pudding.
Serves: 6–8
INGREDIENTS
800 grams apples – we used Braeburn
¼ cup caster sugar
½ teaspoon ground ginger pinch of cloves and nutmeg
2 tablespoons each lemon juice and water 1⁄2 cup sultanas
Sponge
150 grams butter
150 grams sugar
½ teaspoon vanilla extract
2 eggs
200 grams self-raising flour
⅓ cup milk or buttermilk
2 teaspoons fine lemon zest
30 grams slivered almonds
1-2 tablespoons sugar
METHOD
Preheat the oven to 200°C.
Apples: Butter a 6 cup capacity baking dish. Peel, quarter and core the apples and cut into 1 cm thick slices. Place in the dish with the sugar, spices, lemon juice, water and the sultanas. Bake 20 minutes. Remove and set aside.
Reduce the oven temperature to 180°C.
Sponge: Cream the butter, sugar and vanilla until light and creamy. Beat in the eggs one at a time. Fold in the flour, alternating with the buttermilk and the lemon zest. Spoon the batter over the apples and scatter with the almonds and the sugar.
Bake in the oven for 30-35 minutes until golden and bubbling. Let stand for 10 minutes before serving. Serve warm with pouring cream or custard.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!