- This is a recipe found in many English cookery books.
- Whenever I tried this – the cake near the fruit was always raw and the apples often not cooked enough either.
- This was true even if I partialy pre-cooked the apples.
- I had given up on making for years.
- Last year when I had so many apples, I decided to look in my Polish recipe books to see if there was a solution – to make an apple dessert which cooked well and was delicious.
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- I found a solution which at first seemed strange to me.
- I made this in a square-ish clear Pyrex dish
- The apples were paritially pre-cooked – as I would have thought.
- The sponge cake on top was made with plain flour and just risen with beaten egg whites – no baking powder was used!
- The pudding was baked at a much higher temperature – GM6 – 200°C!
- It worked – the cake part rose and was fully baked.
- The dessert was excellent – everyone liked it.
INGREDIENTS
- 3 – 4 Bramley apples to fill the base of a square Pyrex dish
- Around 2-3 tablespoons of granulated sugar
- Large pinch of cinnamon – optional
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- 3 egg – seperated
- 80g granulated sugar
- 40g butter
- 75g plain flour – sieved
- 4 tablespoons sour cream
METHOD
- Peel and core the apples and chop them into quarters or eigths.
- Place in the bottom of the Pyrex dish.
- Sprinke the sugar over these.
- Bake in an oven until they are parcially cooked.
- Leave to go completely cold before adding the cake part.
- NOTE
- You can make the apples the evening before.
- Pre-heat the oven to GM6 – 200o C
- Cream the sugar and the yolks till light and fluffy
- Mix well in the butter and sour cream.
- Fold in the flour.
- Whisk the white until they are stiff. (you can have done this beforehand).
- Fold these into the cake mixture.
- Put the cake mixture over apples.
- Bake for around 30-35 minutes.
- Cool for a few minutes before serving.
- Can be served hot or cold
- My mama would never have served hot cake!
Royal Doulton Sonnet Tea Plate
