Light Apple Pudding
This recipe started life as Eve's Pudding, or Temptation., a simple creamed sponge.mixture baked over apples (hence the name, or so I read), but I have modified it a number of times until this light version, deliciously flavoured with aromatic, sweet but sharp guava, was reached. Guavas combine well with apples and really do give the pudding a special quality, but if they are not available the segments of 2 oranges and 2 tablespoons of demerara sugar, or 55-85 g/2-3 oz dark, chunky marmalade can be substituted for the guava and added to the apples after they have been cooked.
INGREDIENTS:
1 GUAVA
COOKING APPLES TO MAKE THE
WEIGHT WITH THE GUAVA UP TO
550-700 Gil 1/2-11/2 LB
115 G/4 OZ UNSALTED BUTTER APPROXIMATELY
2 TBSP CLEA R HONEY OR SUGAR TO TASTE (OPTIONAL)
70 G/21/2 OZ LIGHT MUSCOVADO
SUGAR
2 EGGS, SIZE 2, SEPARATED
85 G/3 OZ FRESH BREADCRUMBS
25 G/1 OZ SELF-RAISING FLOUR
DIRECTIONS:
Set the oven to 180°C/350°F/Gas 4. Butter a 900 m1/2 pint ovenproof pie dish.
Halve the guava, then scoop out and discard the seeds. Core and slice the apples. Heat 25 g/I or butter in a saucepan, add the apples, then scoop the flesh from the guava into the pan and cook gently for about 5 minutes; the apple slices should not break up. Remove from the heat and stir in the honey or sugar, if liked. Spoon into the dish to make an even layer.
Beat the remaining butter and 55 g/2 oz of the light muscovado sugar together until light and creamy. Gradually beat in the egg yolks.
Mix together the breadcrumbs and flour. In a clean bowl, whisk the egg whites until stiff but not dry, then whisk in the remaining sugar. Using a large metal spoon, gently fold one quarter of the egg whites into the creamed mixture. When just evenly combined, add the remaining egg whites in three batches with the dry ingredients.
6Spoon over the fruit, then bake for about 35 minutes until risen, just set in the centre and golden.
