To celebrate Apple Day on Sunday, I made this gorgeous Apple & Ginger Pudding, from 'Recipes for Everyday' by Jane Cumberbatch. If you haven't already purchased a copy of this book, then I can highly recommend it. Not only is it full of tasty, seasonal dishes, that are easy to prepare and even easier to eat, but it is also beautifully put together, by the multi-talented Jane Cumberbatch, style-guru and author of many of my favourite interiors books [including Pure Style & Pure Style Outside].
Apple & Ginger Pudding
For the Syrup:
4 cooking or large eating apples
juice of 1 lemon
90g caster sugar
4 tbsp ginger syrup [from a jar of preserved ginger]
For the Cake:
125g caster sugar
2 large eggs [beaten]
125g self raising flour
4 'rounds' of preserved ginger [chopped]
Preheat the oven to 190C/Gas Mark 5. Grease and line a 1kg [2lb] loaf tin.
For the syrup - peel, core and slice the apples. Mix with the lemon juice to stop them going brown. Melt the butter in a small saucepan. Add the sugar and preserved ginger syrup and stir until creamy and a pale toffee colour. Arrange the apple slices neatly in the bottom of the tin. Gently pour over the syrup mixture and put to one side.
For the cake - cream the butter and sugar together until pale and fluffy, add the beaten eggs and mix well. Fold in the flour, with a metal spoon, and stir in the chopped ginger. Spread the cake mixture evenly over the apples. Tip - you may find it easier to put dollops of the cake mixture all over the surface of the apples and then gently push these together so that the mixture covers the apples.
Place the tin on a baking tray [to catch any bubbling syrup that may escape] and bake for around 45 minutes. If the top browns too much, cover with a double layer of greaseproof paper. To test whether the cake is ready, push a skewer into the middle of the cake and if it comes out clean, it is done. Leave the cake to cool, in the tin, on a wire rack before turning out and peeling away the greaseproof paper. Eat with ice cream, cream or custard.