A pudding so easy that it almost feels like cheating. If you have access to beautiful, buttery, flaky croissants, then the hard work is all done for you and you can expect grand results with this delicious, wintery dessert. I’ve never been overly fond of Bread and Butter Pudding, but this is Bread and Butter Pudding with a difference… one that has converted me for life… evidently, you just need the right type of bread (or croissant)! Continue reading →
How lovely to have a dish named after you. What an honour! The Victoria Sponge… Pavlova… Sacher Torte… Peach Melba… Tarte Tatin… Pizza Margherita… Beef Wellington… Beef Stroganoff… Beef Carpaccio… to name but a few – all created to pay homage to a deserving individual or otherwise named to provide lasting fame for the genius who concocted the special dish.
On a cold winter’s night, is there anything better than indulging in a hot pudding for dessert! My thanks go to Elizabeth – whether she be Queen, grandmother, daughter, friend or other fine, charismatic woman for inspiring or creating this delicious, heart-warming dessert! Another little find from within the ‘Green and Gold Cookery Book’. Such a deep sense of pleasure, drumming up recipes from the past, so that they don’t slip away into oblivion.
Elizabeth Apple Pudding | From the 'Green and Gold Cookery Book'
Pre-heat the oven to 180°C. Grease a 5-6 cup-capacity deep baking dish with butter and sprinkle a little sugar over the base.
Slice the apples into quarters and then slice each quarter into three. Line the base of the baking dish with the apple slices.
Into a large mixing bowl, place the flour, sugar, salt and cinnamon. Whisk to remove any lumps. Add the milk, egg and melted butter and continue whisking until smooth and completely incorporated. Gently pour the thick batter over the top of the apples.
Bake for approximately 45 minutes or until the top springs back when gently pressed in the centre. Before serving, invert the pudding onto a plate, so that the apples are on top. Sprinkle lightly with a little extra cinnamon if you wish…
Serve hot, slathered with your choice of cream, custard or ice-cream.
Keep an eye on the pudding as it bakes – if the top looks like it is browning too quickly, cover loosely with a sheet of aluminium foil.
The recipe calls for quite a lot of sugar, though the finished pudding certainly wasn’t over the top in sweetness. Next time I’ll experiment with reducing the quantity to see how it fares…