Mary Berry Eves Pudding Food

EVE'S PUDDING

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and 2 tablespoons water. Stir, cover and cook briskly for five minutes until the apples are soft.
• Add the butter and caster sugar and stir. Then transfer to a 900ml/1½ pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping.
• For the topping, cream together the butter and caster sugar until fluffy and light.
• Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. Add a spoonful of boiling water to the mix.
• Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard.

TRADITIONAL EVE'S PUDDING

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• For the filling, place the apples, butter, sugar and lemon juice and zest in a saucepan with a little water and cook gently until the apples have softened.
• Put the apple mixture in the bottom of a pie dish, packing the apples down to provide a firm base for the topping (this helps it rise evenly during baking).
• For the topping, sieve the flour together with a pinch of salt and the baking powder. In a separate bowl, cream together the butter and sugar, beat in the egg and then lightly fold in the flour. Add a little milk if the mixture is too stiff.
• Pour the mixture on top of the apples and bake in the oven for 45-55 minutes or until the top is golden-brown and cooked through.

EVE'S PUDDING (A TRADITIONAL BRITISH APPLE DESSERT)

Steps:

• Preheat oven to 350º F (180º C).
• Butter the inside of a pie dish, or similar sized baking dish. Sift the flour and baking powder into a bowl so that they are evenly mixed.
• Place the sliced apples in a large bowl and add the lemon juice, lemon rind, half of the sugar (3 oz), and stir well. Put the apples into the greased pie dish and set aside.
• Cream the remaining (3 oz) sugar and butter until light and fluffy, beat in the egg.
• Gently fold in the flour and baking powder, until well combined, without over mixing.
• Spread the mixture evenly over the apples.
• Bake for 40 to 45 minutes or until the sponge is firm and golden brown.
• Enjoy with custard, preferably, or fresh cream.

EVE'S PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple. Scatter the raisins over the top.
• In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, then bake for 45 mins until golden. Serve with the custard, below.