Eve’s pudding with rum toffee sauce
Eve’s pudding is syrupy stewed apples topped with fluffy sponge. It’s delicious with toffee sauce – leave out the rum if you’re serving it to kids.
50g unsalted butter, plus extra for greasing
3 bramley apples (about 750g), peeled, cored and sliced
200g caster sugar
50ml golden syrup
pinch ground cinnamon
1 tsp finely chopped stem ginger in syrup
1 lemon, zest
2 tbsp whole milk
100g self-raising flour
For the rum toffee sauce:
2 tbsp spiced rum
50g dark brown sugar
3 tbsp double cream
1. Preheat the oven to 200˚C, gas mark 6. Lightly grease a 1–1.5 litre ovenproof dish. Put the apples in a saucepan with 100g caster sugar, the golden syrup, cinnamon, ginger, cloves and half the lemon zest. Cook over
a medium heat for 15 minutes until starting to soften. Remove and discard the cloves; tip the apples and any liquid into the dish.
2. Using electric beaters, beat the butter for 2 minutes until pale and fluffy, then beat in the remaining 100g caster sugar. Beat in the eggs, then the milk, flour, a pinch of salt and the remaining lemon zest. Pour this mixture over the apples, spreading evenly. Bake in the oven for 25–30 minutes.
3. Meanwhile, make the toffee sauce. Put the rum, butter, sugar and a pinch of salt in a saucepan and melt over a medium heat. Whisk in the cream, simmer for 2 minutes, then allow the sauce to cool slightly before serving with the pudding.
Typical values per serving: