Apple and marmalade pudding
4 large Bramley apples (British cooking apples, quite large and they go ‘fluffy’ when cooked)
3-4 tbsp of marmalade
4oz plain flour
4oz porridge oats
4oz golden granulated or demerara sugar
6oz unsalted butter
Peel and slice the apples and lay them in a shallow ovenproof dish. Dot the apples with spoonfuls of marmalade and flatten everything down as much as possible.
Mix the flour and oats and rub in the butter. Add the sugar and cinnamon.
Sprinkle or spread the mixture over the fruit using a fork, if the butter was soft the mixture can be quite sticky.
Bake in a hot oven at 190°C/gas mark 5 for 45-60 minutes or until golden brown.
Serve warm with double cream.
(I think double cream is US ‘heavy’ cream, but I’m not one hundred per cent sure!)
4 large Bramley apples (British cooking apples, quite large and they go ‘fluffy’ when cooked)
3-4 tbsp of marmalade
4oz plain flour
4oz porridge oats
4oz golden granulated or demerara sugar
6oz unsalted butter
Peel and slice the apples and lay them in a shallow ovenproof dish. Dot the apples with spoonfuls of marmalade and flatten everything down as much as possible.
Mix the flour and oats and rub in the butter. Add the sugar and cinnamon.
Sprinkle or spread the mixture over the fruit using a fork, if the butter was soft the mixture can be quite sticky.
Bake in a hot oven at 190°C/gas mark 5 for 45-60 minutes or until golden brown.
Serve warm with double cream.
(I think double cream is US ‘heavy’ cream, but I’m not one hundred per cent sure!)
