Eve’s Pudding with Blueberries 2-3 large cooking apples (peeled and thickly sliced) 250 ml sugar 15 ml water 125 ml butter 2 extra large eggs (beaten) 150 g self-raising flour 200 g frozen blueberries icing

Eve’s Pudding with Blueberries
- 2-3 large cooking apples (peeled and thickly sliced)
- 250 ml sugar
- 15 ml water
- 125 ml butter
- 2 extra large eggs (beaten)
- 150 g self-raising flour
- 200 g frozen blueberries
- icing sugar (for dusting)
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Preheat oven to 190°C
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Place apples in an oven-proof dish
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Toss in a third of sugar and add water
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Cover loosely with foil and bake for about 10-15 minutes
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Cream butter and remaining sugar, mix in eggs and add flour
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Mix to a soft batter (add water or milk if it is too thick)
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Fold in blueberries
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Spread batter over top of apples
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Return dish to oven and bake for about 30 minutes, or until top is golden brown
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Dust with icing sugar and serve with a steamy cup of rooibos tea