November 9th is British Pudding Day!
When I found that out, I was so happy to have another excuse to do some baking!
The national day takes place in November every year, to remind people of the great British pudding, and provide an extra opportunity to indulge in it. (For other British Food Days, take a look here)
“A little of what you fancy does you good!”
I have wanted to try this dessert for ages. It is basically apple (guess why it’s called “Eve’s” pudding!) which stews under a simple sponge topping. Most of the apples I used are Boskop, which cook down nicely, but an inventory of my freezer revealed pounds and pounds of blueberries and rhubarb! Not sure about a blueberry-apple combination (has anyone tried it?) I stuck with the rhubarb, but all apples would be fine, and certainly more traditional. I also couldn’t resist straying from tradition and adding a few spices… 😀
- 125g (1 stick) butter
- 125g (1/2 cup) sugar
- 2 eggs
- 125g (1 cup) self-raising flour (or plain and 1 tsp baking powder)
- pinch of salt
- 300g (11 oz) cooking apples, peeled and sliced
- 200g (7 oz) rhubarb, chopped
- 3-4 tbsps brown sugar
- 1 tbsp cinnamon/Bratapfel sugar
- 1/2 tsp allspice
Preheat oven to 190°C. Mix fruit, allspice and brown sugar/cinnamon sugar together and place in a buttered ovenproof dish. Cream the butter and sugar together with a mixer until pale and fluffy. Whisk in the eggs, one at a time. Gently fold in the sieved flour and salt. Spoon batter over the fruit. Bake for about 30 minutes until golden brown. (Note: in a deep dish it will need longer, maybe 40 minutes or more, even though dark brown on top).
Yummy! Still a bit gooey, just the way I like warm sponge puddings! And so British!
If you want to try some other traditional British puds, take a look at this great site by the UK store Marks & Spencer!
Click here for conversion tables: