Wednesday, 8 August 2012


Click here for the 'Seeds of Eaden' seed shop

This is a classic recipe, and who can resist picking your home grown apples and making this delicious pudding. Perfection.

Serves 6

8 large cooking apples
6 tablespoons brown sugar
2 tablespoons water
4 oz butter
8 oz plain flour
4 oz Castor sugar
1 teaspoon Cinnamon

Preheat the oven to gas 7/190 C.

Peel the apples and slice into pieces.  Place in an ovenproof dish.  Add the brown sugar and water. Cook in the oven for 10 minutes.  Remove and add the Cinnamon.

Mix together the flour, sugar and butter until it resembles fine breadcrumbs. Place on top of the rhubarb filling and place in the oven for a further 35 minutes.

Serve with double cream.

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