Apple and Orange Pudding

Preparation info
  • Serves


    • Difficulty


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.


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


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