Eve’s Pudding

  • 12 May - 18 May, 2018
  • Mag The Weekly
  • Cookery


· 700g cooking apples, peeled cored and cut into 2-3cm chunks

· 250g fresh blackberries

· 100g caster sugar

· ½ tsp ground cinnamon

· 2tbsp fresh lemon juice

· Finely grated zest of 1 lemon

· 2 large eggs

· ½ tsp vanilla extract

· 75g plain flour

· Sliced almonds


Preheat the oven to 200C. Put the apples, blackberries, 50g of the sugar, cinnamon, lemon juice and zest in a saucepan. Cover and cook over medium heat for six to eight minutes, or until the fruit is soft but still holding its shape. Spoon everything into an ovenproof dish and leave to cool. Put eggs, the remaining sugar and vanilla extract in a heatproof bowl and place over a pan of gently simmering water. Whisk until the mixture is pale, creamy and thick. Remove the bowl from heat and sift over half the flour and fold it in, then sift the remaining flour and fold it in. Pour the mixture over the fruit and lay the sliced almonds on top. Bake for about 25 minutes, or until the sponge is well risen, golden and firm. Sprinkle with a little icing sugar, or decorate with cream.