2 - 3 large cooking apples, thickly sliced
1 cup (6 oz. 175 g) sugar
1 tbsp. water
1/2 cup (4 oz, 110 g) butter or margarine
2 eggs, beaten
1 cup (5 oz, 150 g) self-raising flour (or all-purpose flour with 1 tsp. baking powder)

The quantities given here will make four to six portions.

Oven: Pre-heat to 375F (190C)

Put the apples in an oven-proof dish. Sprinkle over one third of the sugar and all of the water. Cover loosely with kitchen foil, and put in the oven for about 10 - 15 minutes.

While the apples are stewing, cream the butter or margarine with the remaining sugar. Mix in the eggs. Then add the flour. Mix to a not-too-stiff batter (add a little water or milk if it is too thick).

Spread the batter over the top of the apples. Return the dish to the oven and bake for about half an hour, or until the top is golden brown.

This hot dessert is traditionally cooked in late summer when apples are abundant. It also works well with apricots. It's best served straight from the oven, although you can also keep it for several days in the refrigerator and heat it up in the microwave. For extra flavor, add a dollop of yogurt or creme fraiche.

Submitted by: Catherine Rhys, who says:
I sent this in because there was a question about how much flour to use in your (original) recipe for Eve's Pudding. This is the recipe my Mother always used, as well as her Mum before her!

Alternative recipes:
Eve's Pudding original version
Eve's Pudding version 3

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