Apple Marmalade Pudding

SKU
REC00151
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Add sugar to the apples if you have a sweet tooth or the apples are on the sour side. A blood orange gives a lovely pink hue to the apples, however if they are not available use a plain orange or clementine.

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Description

Serves 4-6

For the Base:

  • 3 Bramley apples, peeled, cored and thinly sliced
  • Juice of one blood orange
  • 2 tbsp marmalade

Fpr the Topping:

  • 115g (4 oz) butter, softened
  • 115g (4 oz) caster sugar
  • 115g (4 oz) self raising flour
  • Grated zest of one blood orange
  • 2 eggs

Arrange the sliced apples in the base of a small AGA cast iron baking dish. Pour over the juice of the blood orange and dot with the marmalade.

Place all the topping ingredients into a large basin and beat together until they are well mixed. Place spoonfuls of this mixture over the apples and lightly spread to cover.

2 oven AGA: Place the dish on the oven grid shelf placed on the floor of the Roasting Oven, with the cold plain shelf above on the third runners down. Bake for about 30 minutes until golden and the sponge topping has set.

3, 4 and 5 oven AGA: Place on the oven grid shelf placed on the floor of the Baking Oven. Bake for about 35-40 minutes until golden and the sponge topping has set.

Serve warm with cr´e;me fraiche or custard.

Rayburn and conventional cooking: Bake in the centre of the oven at 180°C (350°F), fan oven 160°C, Gas Mark 4 for 35-40 minutes until golden and the sponge topping has set.

Dawn Roads, AGA Food Editor

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