Traditional Eve's pudding
This traditional baked pudding dates back to the early nineteenth century. Serve it with cream or custard.
For the filling
For the topping
Preheat the oven to 180C/160C Fan/Gas 4.
For the filling, place the apples, butter, sugar and lemon juice and zest in a saucepan with a little water and cook gently until the apples have softened.
Put the apple mixture in the bottom of a pie dish, packing the apples down to provide a firm base for the topping (this helps it rise evenly during baking).
For the topping, sieve the flour together with a pinch of salt and the baking powder. In a separate bowl, cream together the butter and sugar, beat in the egg and then lightly fold in the flour. Add a little milk if the mixture is too stiff.
Pour the mixture on top of the apples and bake in the oven for 45-55 minutes or until the top is golden-brown and cooked through.