Apple and Orange Pudding

Name: Apple and Orange Pudding
Yield: Serves 5-6
Ingredients: 100 g/4 oz butter; 3 large eggs; 100 g/4 oz caster sugar; grated rind and juice of 2 small oranges; 550-800 g/1¼-1¾ lb Cox’s Orange Pippin apples; ½ teaspoon cream of tartar; a little over 150 ml/¼ pint milk; 1 heaped tablespoon light muscovado sugar; 1 heaped tablespoon self-raising flour

Preparation info

Serves
5-6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

A three-layered pudding — caramelized apples underneath a top that separates into a fresh orange custard and the lightest possible sponge. Exactly the kind of pudding ingredients and flavours I like best.

Ingredients

550-800 g/1¼-1¾ lb Cox’s Orange Pippin apples
100 g/4

Dessert
Vegetarian

Method

Peel and core the apples, then cut them into thin slices. Melt half the butter in a frying pan and stir in the apples and muscovado sugar. Fry the apples over a high heat, stirring all the time, for about 2 minutes. Transfer them to an 18-20 cm/7-8