Quick Apple Pudding

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.

APPLE PUD

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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.

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Enjoy as it is, or add cream or crème fraîche. Tastes good cold too! 😀