Sat, 5 March 2016
Chef Nikki Walsh from Lady Eve Cookery School in Donnybrook shows us how to make a delicious Eve's Pudding.
Eve's Pudding
Serves 4 - 6
For the filling:
2 large cooking apples
2 tbsp water
20g/¾oz butter
1 tbsp unbleached castor sugar
1 tablsp dark brown sugar
For the topping:
75g/3oz butter
100g/3½oz unbleached castor sugar
100g/3½oz self raising flour
2 free-range eggs lightly beaten
1 tbsp boiling water
½ teasp vanilla essence
Method:
1. Preheat the oven to 180C / 350f.
2. Peel, core and roughly chop the apples.
3. Add the apples to a saucepan with the water. Stir, cover and cook briskly for five minutes until the apples are soft.
4. Add the butter and sugars. Let it cook until the apples are almost cooked but still hold most or their shape. No lid.
5. Transfer to an oven proof dish or individual ramekins. Leave to cool while you prepare the topping.
For the topping:
1. Cream together the butter and caster sugar until fluffy and light (preferably in a food processor).
2. Add the vanilla essence while in motion. Add the eggs one by one slowly while the food processor is on.
3. Transfer the mixture to a bowl and fold in the sieved flour. Add a spoonful of boiling water to the mix if quite dry.
4. Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the top is nice and brown. Test the sponge with a cake tester, if it comes out clean and dry it's ready!
5. Serve with whipped cream or crème anglaise! Add a little mint leaf to garnish.
