Eve's pudding recipe
 Eve's pudding is a deliciously comforting combination of stewed apples and sponge. Serve with plenty of custard or cream. 2 large cooking apples (about 500g/1lb2oz in total)1 tbsp lemon juice20g/¾oz butter 2 tbsp caster sugar 2 large cooking apples (about 500g/1lb2oz in total) 1 tbsp lemon juice 20g/¾oz butter 2 tbsp caster sugar 75g/3oz butter100g/3½oz caster sugar 100g/3½oz self-raising flour2 free-range eggs, lightly beaten1 tbsp boiling water 75g/3oz butter 100g/3½oz caster sugar 100g/3½oz self-raising flour 2 free-range eggs, lightly beaten 1 tbsp boiling water cream or custard cream or custard Method Preheat the oven to 180C/160C Fan/Gas 4.Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and 2 tablespoons water. Stir, cover and cook briskly for five minutes until the apples are soft.Add the butter and caster sugar and stir. Then transfer to a 900ml/1½ pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping. For the topping, cream together the butter and caster sugar until fluffy and light. Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. Add a spoonful of boiling water to the mix.Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and 2 tablespoons water. Stir, cover and cook briskly for five minutes until the apples are soft. Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and 2 tablespoons water. Stir, cover and cook briskly for five minutes until the apples are soft. Add the butter and caster sugar and stir. Then transfer to a 900ml/1½ pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping. Add the butter and caster sugar and stir. Then transfer to a 900ml/1½ pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping. For the topping, cream together the butter and caster sugar until fluffy and light. For the topping, cream together the butter and caster sugar until fluffy and light. Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. Add a spoonful of boiling water to the mix. Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. Add a spoonful of boiling water to the mix. Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard. Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard.