Eve’s Pudding is a traditional British apple dessert named after the original apple eater. There are almost as many ways to make it as there are apple varieties to use, but it is always described as an apple base with a sponge-cake top. The topping gets firm and crisp above, and the cake underneath stays light and moist. Other recipes call for raisins instead of almonds so give that a try if you can’t eat nuts. The almonds give the topping a nice crunch. All the Brits say Eve’s Pudding must be served with custard although it is excellent just as is.
1/2 cup butter
1/2 cup sugar
2 eggs, beaten
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup sliced almonds
1 1/2 lbs cooking apples, cored and thinly sliced
1/3 cup brown sugar
grated rind and juice of 1 lemon
1/4 cup sliced almonds (to sprinkle on top)
Preheat the oven to 350 degrees.
Beat the butter and sugar together until light and fluffy. Beat the eggs into the butter-sugar mixture one at a time. Combine the flour, baking powder and salt, and fold into the butter mixture. Fold in 1/3 cup of almonds.
In a separate mixing bowl toss the apple slices with the lemon juice, lemon rind and brown sugar. Spread this on the bottom of a 9″x13″ ovenproof pan.
Spoon the batter over the apples in an even layer (although it won’t be very even). Sprinkle the remaining 1/4 cup of almonds on the top.
Bake 40-45 minutes until the top has risen and is golden brown. Serve warm with custard or cream