This post has been inspired by National Pudding Day which was apparently, last Wednesday, 9th November. Now my excuse is that I didn't know about it until the actual day so I am belatedly posting a couple of favourite pud recipes in honour of National Pud Day (what a fab idea - a day for puddings!)
Both recipes are based on apples, of which we have plenty thanks to the local Blackmoor Estate's pick your own apples. They hold a fab Apple Tasting Day every October and also three weekends where you can visit the orchards and pick up any leftover apples (of which there are usually plenty). We go and pick more apples than we know what to do with! So on to the puds...
First up is a variant on lemon meringue pie - I think I found the recipe in a supermarket magazine a couple of years ago and it's really rather nice and not too tricky.
Spiced Apple and Meringue Pie
400g shortcrust pastry -a packet is fine
700g Bramley apples -or any cooking apple - about 2 or 3 apples
125g caster sugar
1tspn ground cinnamon
1. Preheat oven to 200C, gas mark 6. Roll out pastry and line a 23cm (9 inch)loose-bottomed flan tin. If time rest for 20 minutes in the fridge. Line with baking paper and baking beans.Bake blind for 10-15 minutes. Remove the paper and beans and cook for 5 mins more until lightly golden. Remove from oven. Reduce oven temp to 180C, gas mark 4.
2. While the pastry is cooking, peel, core and cube the apples. Place in a saucepan with 25g of the caster sugar, ground cinnamon,the grated rind and juice of 1/2 lemon and 30ml (2 tbspn)water. Cook for about 10-15 minutes until softened. Cool.
3. Separate eggs. Add yolks to apple mix. For the meringue, whisk egg whites until stiff and gradually add remaining caster sugar.
4. Spoon apple mix into the flan case, top with the meringue,then cook in the oven for 15-20 minutes until golden. Cool for a little while then serve, cut into slices, with cream or creme Fraiche - yum!
The second pud isn't so much a recipe as a reminder of a really great, simple British pudding:
1 apple per person
About 1 tablespoon sultanas (or raisins), appox 2 - 3 teaspoons demerara sugar, pinch of cinnamon - this will fill about 2 apples so just adjust accordingly.
1. Heat oven to about 180C.
2. Core the apples as well as possible and score them around the circumference. Put the apples in an ovenproof dish and fill with the sultana mixture, pushing down hard to make sure you have as much filling as possible in each apple.
3. Pop the dish with the apples in the oven for about 20-25minutes.
4. Take out and serve with ice-cream, greek yoghurt or cream. Delish and ever so simple and quick to prepare.
Go on, go and try an apple pud today!