I see January as an excuse to use up stuff left over from the excesses of December, and today’s recipe is particularly appropriate – although I have to say I’d welcome this comfort-eating pudding any day of the year!
I had some eggs that need to be used, and I discovered 3 perfect Bramley apples on the shelf in the back porch. Therefore it felt like fate when I found this recipe in a tiny 1986 Cookery book (costing 50p), in a Charity shop last week.
I remember hearing about my late Mother-in Law’s Apple Batter, still referred to in hushed tones by all the family.. so I absolutely had to give it a go!
Warning! – this pudding isn’t going to win any beauty contests, but it is seriously delicious!
Use any apples you like for this pudding – it’s great for clearing out the fruit bowl. And speaking of fruit bowls – don’t forget to use those blackened Bananas to make my famous Banana Bread! http://eatingforireland.com/recipe/banana-bread/
- Weighing scales
- Ovenproof baking dish – about 5cms deep – I use my large Lasagne dish
- Small Frying pan
- Bowl/large jug
- Hand or Electric whisk – I do this by hand.
INGREDIENTS: This will feed 6 generously.
- 3-4 medium-large apples – my prepared apple weighed 600g today.
- A tablespoon or so of lemon juice.
- 50g butter, plus some for greasing the baking dish.
- Finely grated rind of an orange.
- 1 teaspoon of ground Cinnamon
- 25-30g Raisins
- 100g Plain Flour
- 2 large eggs, lightly beaten
- 300mls Milk – or 1 tablespoon of Brandy or Calvados, made up to 300mls with the milk.
- 50g Caster sugar – I use Golden Caster.
- 1 teaspoon of Vanilla paste or extract.
- Pouring cream or Custard
METHOD: ** for ‘Get Ahead’ instructions – see the top of the NOTES section below**
- Generously grease the baking dish with butter.
- Peel, core, and cut the Apples into quarters, or 8ths if they’re big, then sprinkle with the lemon juice.
- Put to one side while you measure out the batter ingredients
- Sift the Flour into the bowl/jug.
- Grate the Orange zest, and reserve.
- Heat the oven to 170 degrees Fan
- Melt the 50g of Butter in the frying pan, and gently fry the Apples until they are just slightly browned on all sides – about 5 minutes or so.
- Add the Orange zest, Cinnamon powder and Raisins to the frying pan
- Mix well, then transfer the whole lot to the Baking dish – remember to scrape all the cooking juices from the pan into the dish too.
Make the Batter:
- Sift the flour into the bowl.
- Make a well in the flour, add the eggs and start to whisk them in, adding the Milk gradually until you have a smooth batter.
- Mix in the sugar.
- Pour the whole jug of Batter evenly over the Apples in the dish, and transfer to the oven
- Bake for 35-40 minutes until the batter has puffed up beautifully, and the apples are tender.
- Cool for 5 minutes, then serve with some pouring cream, or Mr Saturday Night’s suggestion – Custard (isn’t it always ;))
To prepare ahead:
- Prepare and fry off the Apples, Orange zest and Cinnamon in the butter as above.
- Put them into the prepared baking dish and spread out evenly.
- Cover with a reusable cover (see picture) or Cling film, and leave in a cool place (not the fridge)
- Make up the Batter as instructed, cover, and refrigerate.
30-40 minutes before you want to eat the pudding:
- Preheat the oven to 200 Fan,
- Remove the cover, and put the baking dish and its contents into the oven for 10 minutes.
- Pour the batter over the apples, return to the oven and cook at 200Fan for 10 minutes, then reduce to 170 Fan for 30-40 minutes until the batter is risen and golden.
- Allow to cool for 5 minutes – the apples will be very hot – then serve.
- If you’ve ever made your own Yorkshire Puddings for a roast dinner you’ll recognise the ingredients – apart from the sugar, brandy etc. The batter rises up around the apple sections, swaddling them with its protective layer. Giving you soft Apple, and crunchy Batter – yum!
- The apples are seriously hot when they come out of the oven, so do give it 5-10 minutes to cool a little.
- The batter will drop slightly when it comes out of the oven, but it’s not a problem.
- The orange zest with the apples, and the addition of the Brandy and Vanilla paste to the Batter mixture is well worth doing – the flavours are delicious, and enhanced if you allow the dish to cool a little.