1 lb (450 g) cooking (tart) apples
2 oz (50 g) 1/3 cup sultanas (golden raisins) (white raisins (muscats))
pinch ground cloves
1/4 cup (50 g) 2 oz Barbados (brown) (brown) sugar
2 oz (50 g) 1/3 cup sultanas (golden raisins) (white raisins (muscats))
pinch ground cloves
1/4 cup (50 g) 2 oz Barbados (brown) (brown) sugar
for the topping
2 cups (225 g) 1/2 lb 81% or 85% wheat-meal self raising (self rising) flour
1/4 cup (50 g) 2 oz Demerara (raw)(raw) sugar
1.5 ml (1/2 tsp) ground cloves
pinch sea salt
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 egg, beaten
60 ml (4 tbls) milk plus extra for glaze
1/4 cup (50 g) 2 oz Demerara (raw)(raw) sugar
1.5 ml (1/2 tsp) ground cloves
pinch sea salt
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 egg, beaten
60 ml (4 tbls) milk plus extra for glaze
method
1. Heat the oven to gas mark 4 (180°C) 350°F.
2. Peel, core and thinly slice the apples and mix them with the sultanas (white raisins), cloves and Barbados sugar.
3. Put them into the bottom of a flat, 1.1 litre (2 pt) or 5 cup ovenproof dish.
4. Put the flour into a bowl with the sugar, ground cloves and salt and rub in the butter.
5. Make a well in the centre and pour in the egg and milk.
6. Mix everything to a stiff dough. Roll the dough out to the size of the dish and put it on top of the apples.
7. Brush the top with a little milk and bake the pudding for 45 minutes.
2. Peel, core and thinly slice the apples and mix them with the sultanas (white raisins), cloves and Barbados sugar.
3. Put them into the bottom of a flat, 1.1 litre (2 pt) or 5 cup ovenproof dish.
4. Put the flour into a bowl with the sugar, ground cloves and salt and rub in the butter.
5. Make a well in the centre and pour in the egg and milk.
6. Mix everything to a stiff dough. Roll the dough out to the size of the dish and put it on top of the apples.
7. Brush the top with a little milk and bake the pudding for 45 minutes.
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