Jamie Magazine
By Kate McCullough
50 mins
Not Too Tricky
serves 4
Recipe From
Ingredients
unsalted butter, for greasing
6 eating apples
100g sugar
2 large free-range eggs
1 teaspoon vanilla extract
60g self-raising flour
½ teaspoon mixed spice
icing sugar, for dusting
Method
Perfect with ice cream or custard, this traditional pud made with stewed apples and a sponge top is super-comforting. Enjoy!
- Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
- Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
- Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
- Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
- Pour the batter over the apples and bake for 30 minutes, or until an inserted skewer comes out clean from the sponge.
- Dust with icing sugar before serving. Delicious served hot with ice cream or custard.
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