Eve’s Pudding from The Times Cookery Book by Katie Stewart
Peel, core and slice the apples and place in the base of a buttered 1- or 1½-pint (½–1-litre) baking or pie dish. Add the water and sugar. Set aside while preparing the cake topping. Sift...
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Cooking tools:
- Peeler
- Apple corer
- Paring knife
- Cutting board
- Baking dish
- Pie dish
- Measuring cup
Ingredients
- 1 lb (450 g) cooking apples
- 1–2 tablespoons water
- 3 oz (75 g) castor sugar
- 4 oz (100 g) self-raising flour
- pinch salt
- 2 oz (50 g) butter or margarine
- 2 oz (50 g) castor sugar
- 1 egg
- milk to mix
- castor or sifted icing sugar
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