I decided to flip through the latest addition of "Food Ideas - May 2006 edition" and came across an "Apple Pudding" recipe - which really, was more like an apple sponge pudding!
Here is how the baking happened.......
Red apples (recipe did say Granny Smiths tho, but I didnt realise Granny smiths actually meant GREEN apples, haha, I thought they were just the brand... hahaha!) were peeled, cored and sliced and placed into a pot with a couple of tablespoons of water and 1/4 cup caster sugar and some cinnamon (my own!)
Next... beat the eggs till pale in colour, then gradually add in 1/4 cup caster sugar till mixture was thick and pale yellow. 
Then fold in the sieved self raising flour and custard powder. Once this was combined, spoon over the sliced apple mixture which has been transferred into a oven-proof bowl for baking.Oven @ 180 degrees, and bake for 20mins according to the recipe, but I baked it for 27mins to be exact! Bake till golden at the top and cooked :)
And here it is! Looks nice??? Read below for the taste verdict!!!
"Taste Verdict" - Well, unfortunately, I can't say this would be a recipe to keep.... the sponge was a little dry, and on reflection made perfect sense since there was no milk or water for the sponge, or butter (so in a way you could think this was somewhat healthier than normal for a dessert... hmmm...) - but I think as suggested by the recipe, this is to be eaten with custard or ice-cream. Taste wise was quite nice though... so anyhow, I'm thinking I will turn this apple sponge pudding into a triffle of somesort! I think it could be quite decent and pleasant!
(p.s. Reflection time: Yesterday's cupcakes are definitely worth a try for those cupcake fans! I tried it this afternoon and it was still lovely! Light, fluffy and moist, and wasn't as sweet as expected, and the over "eggy" taste I suggested was present seemed to have disappeared... I must have tasted it whilst it was hot out of the oven!!!)
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4 comments:
Granny smiths are a variety of apple, maybe it has a higher water content? ie your sponge may have been less dry? I do know they are a type of apple suited for cooking.
Amazed at your cooking/baking prowess (or is it an obsession??)
Hmmm that is a very good point which I didnt think of! Perhaps they do produce a heap more water... thanks for the tip!
Hahahhaa... it probably is a bit of an obsession........ what else can I make now......hahahahhaa!
I would call it perhaps inspiration! Sounds like mad! :P
Oops, I meant it doesnt sound as mad!
Yes according to the apple article in the magazine, the green apples are the best cooking type of apples! :)
I think Nigella should pay you promotional fees! And you should start an online cooking class - you've already got the pictures & step-by-step instructions going!!
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