Today is Pancake Day and we will be eating traditional English pancakes with lemon and sugar for lunch. However, since I already posted my recipe last year (here, with photos here), I thought I’d post my apple pudding recipe today instead… the mixture is basically a pancake batter, with the quantities changed slightly. And the result is just as an apple pudding should be: lightly spiced, barely sweetened, crispy outside and soft inside… and made in a jiffy.
Pre-heat oven to 180°C/350°F.
Melt 25g/1oz butter in a small pan, add 2 peeled and sliced apples and 1 to 2 tbsps brown sugar (depending on how sweet your apples are). I also added some cinnamon and vanilla. Cook gently until just starting to soften, then place in an oven-proof dish.
Whisk together 2 eggs, 5 tbsps milk, 2 tbsps sugar and 6 tbsps self-raising flour. Pour batter over apples and bake in the oven for 20 minutes, until golden and puffy.
Enjoy as it is, or add cream or crème fraîche. Tastes good cold too!