Eve’s Apple Puddings are a delicious dessert made with apples, cinnamon, sugar, and pastry. To make this recipe, thinly sliced apples are layered with a mixture of cinnamon and sugar in individual ramekins or a baking dish. The apples are then topped with a layer of pastry dough and baked until golden brown and crispy. The end result is a warm and comforting dessert that is perfect for fall or winter. Eve’s Apple Puddings can be served on their own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. This recipe is easy to make and is sure to be a hit with family and friends.
Gypsies regard the apple as s symbol of wisdom, If it is halved horizontally, the pips are said to form a pentacle, known as the “star of knowledge”.
Lightly grease 4 small pudding bowls. Sprinkle 50g or 2oz of the sugar into the bowls, then pour in equal quantities of lemon juice. Peel, core and finely dice the apples. Divide them equally between the bowls.
Beat butter or margarine, lemon rind and eggs in a bowl. Add the remaining sugar, the flour and baking powder. Beat until well combined. Spoon the mixture over the apples, leaving space for the puddings to rise.
Cover bowls with greased, pleated foil. Secure with string. Arrange in a large saucepan. Add enough water to the pan to reach one third of the way up the sides of the bowls. Cove pan.
Steam for 40-45 minutes, or until puddings are firm. Remove foil from bowls. Run a flat-bladed knife around puddings, then turn out onto 4 plates. Spoon over syrup or honey and serve.
If you don't have any small pudding bowls, use large, deep teacups or small ramekin dishes instead.
If the pan starts to dry out in step 4, add more boiling water at regulars intervals.
Serve the puddings with lashings of hot custard, whipped cream or crème fraiche.
