Eve's Pudding

Fruit: 

500g Apples

Juice of 1 small lemon.

1/2 Teaspoon Cinnamon.

430g or so Sugar (preferably light brown).  Use more if the apples are cookers or otherwise sour, less if they are very sweet.

A little butter.

Pour the lemon juice into a 6" (15cm) diameter cooking dish,  add the cinnamon, sugar and 1 tablespoon water.

Core and chop the apples, add these to the lemon and spice mixture, and then add a few small pieces of butter.


Sponge:

100 g butter (or replace some of the butter with oil).

100g dark muscovado sugar

120 grams of (preferably sieved) flour. 

1/4 teaspoon of almond essence.

2 eggs.

 If the flour is plain mix in 2 teaspoons of baking powder.

Cream the softened butter with the sugar until airy.  Beat in the eggs and almond essence, and then fold in the flour.  If the mixture is stiff add a spoonful of milk.

Pour this over the fruit and bake at 180 C for around 35 minutes or until browned on top and a knife comes out cleanly.


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