Flavours of Autumn - Apples
Apples were among the first fruits to be cultivated in the world, and now there are more than 7,000 varieties.
Worcester Pearmains, Bramleys, Discoveries, Early Windsors and Cox’s Orange Pippins should all be making an appearance this month.
Recipes such as apple pie, tarte tatin, apple strudel and apple crumble are all dishes that make use of the humble apple’s ability to create sweet, comforting flavours when cooked. Cox apple is highly regarded because of its excellent flavour, and often thought as the best-flavoured apple.
EVE'S PUDDING
INGREDIENTS
For the filling:
• 2 large cooking apples (about 500g)
• 15ml lemon juice
• 15ml water
• 20g butter
• 25g caster sugar
For the topping
• 150g butter
• 200g caster sugar
• 200g self-raising flour
• 4 free-range eggs, lightly beaten
• 30ml boiling water
METHOD
1. Preheat the oven to 180°C (150°C for fan assisted ovens)
2. Peel, core and roughly chop the apples
3. Add the apples to a saucepan with the lemon juice and water
4. Stir, cover and cook briskly for five minutes until the apples are soft but not mushy
5. Add the butter and caster sugar and stir
6. Transfer to a 900ml capacity gratin dish, about 5cm or 2inches deep
7. Leave to cool while you prepare the topping
8. For the topping, cream together the butter and caster sugar until fluffy and light
9. Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture
10. Add a spoonful of boiling water to the mix
11. Spoon the mixture over the apples. Cook in the oven for 30-35 minutes (20 mins for fan assisted ovens) or until the topping is puffy and golden