It’s getting to that time of year when there is a glut of apples, and you can end up harvesting faster than you can use them up. My own apples aren’t ready yet, they won’t be ready for a month or so yet, and unfortunately I lost all of the Red Devil variety earlier this year; luckily the James Grieve tree has a mass of fruit that will be ready in late September.
Up on Quarry Farm, where I have my allotment, there was a community harvest of cooking apples; a big wheelbarrow full to the brim with an encouraging ‘help yourself’ sign on it… well I mean, it would have been rude not to, so I took a bagful home along with the first of my cucumbers which are ridiculously horny looking things, but tasty, more on them later.
Having faffed about, mulling different recipes over I decided on my favourite, I think I was just stalling for time, and got an Eve’s Pudding underway.
Eve’s Pudding (which is a fancy name for Apple Sponge) get’s its name from… yep the original first lady, she would have loved this pudding, unless of course she had her fill of apples. What do you think; apples after Eden yes or no?
You can make a slightly healthier version of this by using eating apples, they are sweet enough so you don’t need to do anything other than peel, core and slice them, which you have to do with cooking apples anyway. I only had cooking apples, which are considerably more tart, and require sweetening, so I caramelised them a little with some muscavado sugar. I didn’t weigh this out. Coulda shoulda woulda, I wanted to use the bare minimum of sugar so I did it by taste, adding desert spoonful at a time, it will vary depending on the variety of apple you use anyway. For the quantity of sponge below you will need about 6 large Bramley apples.
And no I didn’t do this to be fancy – I had a bag in the cupboard, I didn’t have any castor sugar and couldn’t be annoyed going out for more, so I made do with what was available. I was always going to be using cinnamon so it didn’t bother me that the caramelisation created a brown ‘sauce’
While this was on the hob I set the oven to 180°C and got on with the sponge mix; this is basically the same recipe as a Victoria Sponge
You will need:
225gms of; castor sugar, butter and self raising flour; 4 eggs and two teaspoons of baking powder.
Like I said, I didn’t have any castor (fine) sugar, and this is definitely preferable. Using a coarser sugar like granulated, can affect the consistency of the finished sponge, so I had to be careful as that was all I had.
I started by creaming the butter and adding sugar in small amounts, you want the sugar crystals to dissolve into the butter, this is easier with castor sugar as it’s so fine, but by setting the mixer to a high speed and using the paddle attachment, in a warm kitchen, adding the (granulated) sugar very gradually, I got away with it – this time.
Next I added the eggs, I break them into a small bowl first so that I can remove any stray bits of shell, and add them one at a time. Into this mix, I add the self raising flour one spoonful at a time. Lastly I added the baking powder, and poured the whole lot on top of my apple mix and put it in the oven for 25 mins.
You could spend this time clearing up, or you could pour yourself a gin and tonic, your choice but say you’ve got a glut of cucumbers for instance like someone we know – it’s a lot more interesting than eating them in a salad <coughs – one of your five a day>.
So 25 minutes have passed and it’s time to take your beautifully risen, golden sponge pudding out of the oven, don’t forget oven gloves – just saying. Sprinkle a little sugar over the top and now bask in your own amazingness.
This is Fab-U-Lose with custard, it is amazing with vanilla ice cream, but if you are the sort of weirdo that likes Evaporated Milk or Tip-Top on puddings then I’m sorry, you’ll have to leave now* – don’t let the door hit your arse on the way out.
The rest of us – dig in!
*kidding – just keep it away from my nose ok?