There seems to have been some procrastination this week and getting around to deciding what recipe to post has taken longer than usual. Thankfully looking through some old photographs gave me the push I needed and coming across this image of an apple hanging from a tree… Eve’s Pudding came to mind. I had almost forgotten about this old-fashioned recipe that we enjoyed as a family dessert, many moons ago.
Sliced tart apples mixed with a little sugar and spice would stew underneath a cake mixture baking on top… filling the kitchen with warming aromas of home baking. We had a few apple trees in our garden back then and the special memories of eating the freshest of apples will forever live in old-fashions recipes, like Eve’s pudding. Forwarding the years and another country, there are no apple trees in our garden but we are blessed with a few dates palms that yeild an abundance of fresh dates each year.
As we love dates I decided to include them in this recipe, but you could try other combinations of fruits with the apples such as plums, rhubarb or peaches. In my store cupboard I keep a small jar of freshly ground pumpkin spice mix, but you can use store-bought mixed spice too. As an alternative you might like to add some lemon or orange zest to the cake mixture instead of vanilla extract. Eve’s pudding is best eaten after baking while still warm from the oven and serving warm custard is almost a need. Either way this family pudding is easy, uncomplicated and comforting… just what you sometimes need.
Eve’s Pudding with Dates
For the filling
6 apples (granny smith), peeled, cored and sliced thinly
110g dates, stoned and roughly chopped (optional)
2 tablespoons soft brown sugar
2 teaspoons fresh lemon juice
1/4 teaspoon mixed spice
For the topping
110g butter, softened
110g caster sugar
150g all-purpose flour
1/2 teaspoon baking powder
1 tablespoon full-fat milk
1/2 teaspoon vanilla extract
custard or cream
How to make:
Preheat the oven to 350ºF/180°C/Fan160°C/ Gas 4. Put the apples and dates into a large bowl and toss together with the sugar, lemon juice and mixed spice. Transfer the apple mixture to a greased 1-1/2 liter ovenproof dish and set aside. Or you could use 6 individual ovenproof dishes instead.
Add the butter and caster sugar into a medium mixing bowl. Sieve in the flour and baking powder. Add the eggs, milk and vanilla extract. With an electric beater, beat all the ingredients together until the mixture is lighter in color and fluffy, about 2 minutes.
Spoon dollops of the mixture on top of the apples and with a palette knife carefully spread the mixture evenly over the top, completely covering the apple and dates.
Bake in the oven for about 40 minutes, or until the cake topping is firm to the touch in the center and nicely browned. Sprinkle with powdered sugar, if you like. Serve warm with custard or cream.