Recipe: Eve’s Pudding with Blueberries

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

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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)
  1. Preheat oven to 190°C

  2. Place apples in an oven-proof dish

  3. Toss in a third of sugar and add water

  4. Cover loosely with foil and bake for about 10-15 minutes

  5. Cream butter and remaining sugar, mix in eggs and add flour

  6. Mix to a soft batter (add water or milk if it is too thick)

  7. Fold in blueberries

  8. Spread batter over top of apples

  9. Return dish to oven and bake for about 30 minutes, or until top is golden brown

  10. Dust with icing sugar and serve with a steamy cup of rooibos tea


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