Apple and Orange Pudding

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 oz butter
  • 1 heaped tablespoon light muscovado sugar
  • 100 g/4 oz caster sugar
  • 3 large eggs
  • grated rind and juice of 2 small oranges
  • 1 heaped tablespoon self-raising flour
  • a little over 150 ml/¼ pint milk
  • ½ teaspoon cream of tartar


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 in soufflé dish — ovenproof glass looks good if you have it. Leave to cool while you make the topping.

Preheat the oven to 180°C/350°F/gas mark 4. Beat the remaining butter with the caster sugar until fluffy. Separate the eggs and beat the yolks into the butter and sugar mixture. Gradually beat in the orange rind and juice. Sift in the flour and then slowly add the milk, beating until smooth.

Whisk the egg whites with the cream of tartar until they stand in peaks. Gently fold into the orange mixture with a metal spoon. Pour this on top of the apples and bake in the centre of the oven for 40 minutes. Serve hot or cold, with or without cream.