We’re approaching the beginning of May, but winter has made an unexpected return this week. Icy winds are ruffling the pink blossom, and we’ve even had a bit of snow. Which all add up to the perfect excuse for a hot pudding.
This is a quick, easy pudding which will satisfy hungry children and adults alike.
You’ll need: an ovenproof dish (Pyrex is ideal), a cooking apple, sultanas, self-raising flour, caster sugar, milk, an egg, margarine or butter and a sprinkle of cinnamon.
Pre-heat your oven to 180ºC.
Lightly butter your dish. Then peel the apple and cut into thin slices. Arrange over the base of the dish and then sprinkle over a handful of sultanas or raisins.
Weigh your egg in its shell – mine weighed 60g. Measure out the same weight of flour, margarine and sugar.
Cream the margarine and sugar until light and fluffy. Add the egg, followed by the flour and a sprinkle of cinnamon. Mix well, then add a tablespoon of milk. You should have a soft, dropping consistency.
Pour your cake mixture over the top of your fruit and spread it evenly. Don’t worry if you have a bit of fruit poking through.
Bake in the oven for between 25 and 35 minutes. You’ll need to keep an eye on it – cake on top of fresh fruit always takes longer to cook. Keep testing it until a skewer comes out (reasonably!) clean.
Serve with custard or ice cream!