Food recipes
Vickys Eve's Pudding, Gluten, Dairy, Egg & Soy-Free
Vickys Eve's Pudding, Gluten, Dairy, Egg & Soy-Free Ingredients: apples, raw, with skin sugars, brown lemon juice, raw water, bottled, generic butter, without salt sugars, powdered wheat flour, white, all-purpose, une...
Vickys Eve's Pudding, Gluten, Dairy, Egg & Soy-Free
Ingredients:
apples, raw, with skin
sugars, brown
lemon juice, raw
water, bottled, generic
butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Pre-heat the oven to gas 4 / 180C / 350F and lightly grease a 1 litre baking dish
Gently toss the thinly sliced apples in the greased baking dish with the lemon juice, brown sugar and water
Cream the butter and caster sugar together until pale and fluffy
Mix in the flour and milk to make a batter.
Gluten-free flour will need another couple of tablespoons of milk
Spread the batter over the top of the apples and bake for 40 - 45 minutes until the apples are soft and the sponge is firm and nicely browned
Sprinkle some sugar over the top and serve with hot custard
If you're using any other type of apples it's best to soften the apple filling mixture in a pan on the stove first before baking with the topping on as other apples may not cook through as quickly as Bramleys will
I prefer a thinner topping but the sponge used in Eve's Pudding is generally a Victoria Sponge cake recipe, which would be as I wrote but with 2 eggs added to the ingredients which I don't replace in my recipe
Ingredients:
apples, raw, with skin
sugars, brown
lemon juice, raw
water, bottled, generic
butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Pre-heat the oven to gas 4 / 180C / 350F and lightly grease a 1 litre baking dish
Gently toss the thinly sliced apples in the greased baking dish with the lemon juice, brown sugar and water
Cream the butter and caster sugar together until pale and fluffy
Mix in the flour and milk to make a batter.
Gluten-free flour will need another couple of tablespoons of milk
Spread the batter over the top of the apples and bake for 40 - 45 minutes until the apples are soft and the sponge is firm and nicely browned
Sprinkle some sugar over the top and serve with hot custard
If you're using any other type of apples it's best to soften the apple filling mixture in a pan on the stove first before baking with the topping on as other apples may not cook through as quickly as Bramleys will
I prefer a thinner topping but the sponge used in Eve's Pudding is generally a Victoria Sponge cake recipe, which would be as I wrote but with 2 eggs added to the ingredients which I don't replace in my recipe