EVES PUDDING

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450 g / 1 lb cooking apples, peeled & sliced

75 g / 3 oz demerara sugar

grated rind of 1 lemon

75 g / 3 oz butter or margarine

75 g / 3 oz caster sugar

1 egg, beaten

150 g / 5 oz self raising flour

a little milk, to mix

Grease a 900 ml/1.5 pint ovenproof dish. Layer apple slices in the dish and sprinkle with demerara sugar and lemon rind. Cream fat and caster sugar to give a pale and fluffy mixture. Add egg a little at a time, beating well after each addition. Fold in the flour with enough milk to give a smooth dropping consistency. Spread topping over apples and bake for 40--45 minutes at 180 C/350 F/Gas 4 until sponge golden. Variation: Add 25 g / 1 oz ground almonds to the flour.

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