Tomorrow we will publish Julia’s bonus recipe for an apple compote but she also wanted to share this variation, called Eve’s Pudding. She says, “This is delicious with either custard or cream. It also works with rhubarb which is just coming into season! Here is one I made with apricots.”
About 12 ozs fruit (baking apples or something else)
4 oz butter
4 oz caster sugar
4 oz self raising flour
Oven 190 C, 375 F or gas mark 5.
I like to cook the apples and add sugar before I start but if you are using fruit from a tin it may not need cooking or sweetening. Put the prepared fruit in a greased oven-proof dish.
Cream the butter with the sugar until light and fluffy. Beat in the eggs and stir in the flour gently. Spoon this mixture over the top of your apples and bake for 40 minutes.