A classic British pudding, traditionally made with Bramley apples, topped with sponge. Other apple varieties work, but you can’t beat the good old Bramley, in my opinion. Serve warm with custard; the perfect pudding to follow a roast dinner.
- 6 large Bramley apples - sliced finely
- 175g unsalted butter - plus extra for greasing dish
- 100g soft brown sugar
- 4 free range eggs - beaten
- 200g gluten and wheat free self-raising flour
- 1tbsp milk
- Icing sugar - to decorate
Pre-heat the oven to 180° C, 160° C fan, gas mark 4.
Peel, core and thinly slice the apples. Grease a large serving dish, about 3 litres, with a little butter and tip in the apples.
In a large mixing bowl, beat the butter and sugar together until light and fluffy – an electric hand whisk makes light work of this. Beat in the eggs, then carefully fold in the flour with a large metal spoon, followed by the milk. Spread the batter over the apples and bake for 40-45 minutes until golden. Check the sponge is cooked by inserting a skewer or knife into the centre – it should come out clean. Sprinkle with icing sugar and serve warm with custard, cream or ice cream.