Eve's pudding is an apple Cake a bit like a peach cobbler and this is my version of it, soft and bitter-sweet stewed apples, topped with a warming spiced brown sugar sponge, finished with a crumble crust
Ingredients
The Sponge
250g Butter/Margarine/non dairy Alternative
3 Eggs ( or 3/4 cup of Silken tofu/yogurt/ unsweetened applesauce if egg free)
250g Flour of choice ( I use 150g spelt, 50g rye or buckwheat and 50g ground almonds)
250g brown sugar
1tsp Vanilla essence or Vanilla bean paste
1tsp Baking powder (omit if using self-raising flour)
1 tsp Cinnamon
1/2 Tsp Clove
1/2tsp Allspice
1 tsp ground Ginger
The Apple bottom
1 Large cooking apple (brambly or Granny Smith)
2 Sweet apples (Fuji, pink Lady or Braeburn)
50g Brown sugar/ honey or maple syrup
200ml Water
25g Raisins or other dried fruit *optional*
1 tsp ground Gingerw,whiskey or Rum) * optional *
The Crumble Topping *Optional*
25g Chopped mixed nuts
1tbsp rolled oats
1tbsp flaked almonds
1tsp Cinnamon
1tsp powdered/icing sugar
or
your favourite muesli/granola
Utensils
Casserole Dish or deep oven dish
medium sized pot
Wooden spoon
large mixing bowl
Electric whisk
Spatula
Metal spoon
Method
1) Pre heat oven to 180C /160°C Fan/ 350°F / gas mark 5
2) Grate one of the sweet apples, Peal and Chop the remaining Apples into small chunks
3) Place the apples in a pan with all the other ingredients for the Apple bottom, simmer on a low, stirring occasionally with a wooden spoon, heat till soft, take off heat and set to the side to allow to cool somewhat while you prepare your sponge
3) In a large mixing bowl cream the butter, Vanilla and sugar together till white and fluffy with and electric whisk
4) Add eggs one at a time and whisk on high setting till thoroughly combined. Don't worry if they curdle a bit this can happen especially if using non dairy alternatives and will fix itself when you add the flour.
5) Sift in the flour, spices and baking powder and using a spatula to fold in to the mixture.
6)To make the crumble topping, add all your ingredients into a small clean bowl and mix well with a spoon, set to the side till needed.
7)Add the stewed apples to the greased pie dish, spoon on your all sponge mixture making sure all the apple is covered, if using the crumble topping sprinkle this on top, before baking i the oven for 20-25 minutes till the sponge is cooked
Serving suggestion
Hot straight from oven with pouring cream or hot runny custard and a little more of your crumble topping
When I normally make this I would use a blend of old grains, like Spelt and rye flours to gave a nutty earthy flavor to the sponge. and sometimes to make it extra special i add ground almonds or dried fruit to the sponge as well, or using 200g plain flour and 50g good quality cocoa, for a chocolaty treat
I love this cake and once you have mastered the method you can change it to suit the seasons, the possibilities are endless;
* Mixed summer berry and orange base with chocolate and hazelnut sponge topping - perfect on on a wet summer day,
* Pear base with lemon-curd sponge
* Peach and raspberry base with a almond sponge and flaked almond topping
I have even drafted a savoury bruschetta version, (think upside down cake with tomato and veg base and ulster soda/scone or focaccia top)
when I was making this for just to take Photos, I tried the apple peal game; An old superstition where if you can remove the peel of an apple in one piece without it breaking. throw it into the air and the shape which it land in will tell you the initials of the love of your life. so here is mine,
it looks like a Base Clef, with that broken bit that fell off during the tossing. Or possibly a C or O?
The Pealing of the Apple takes some skill of the 6 apples that I pealed I was only able to keep one complete. I did learn that cooking apples are the hardest to peal in one,
If anyone tries this I would love to know what your letters are