Peel , core and slice 1.5 kg of cooking apples and add 185 gm of white sugar and 150 ml of water .
Cook over a gentle heat until almost a puree , stirring occasionally .
Place the cooked apples in a deep round ovenproof casserole .
Set the mix aside while you prepare a light crispy shortbread crust to go over the top of the apples.
Crumble 155 gm of softened butter
Sieve 250gm of flour over the butter
Then 60gm of soft light brown sugar
60gm of castor sugar
A pinch of bicarbonate of soda
1 tsp of powdered ginger .
Cover the apples lightly with this mixture
Smooth without pressing down .
Bake in a moderate oven 180 deg C for 30 mins
The crust should be a pale biscuit colour .
This one amazing shortbread topping .
Serve the pudding cold with thickened cream .
I used home grown apples from the garden , they came off the grafted crab apple , the tree is 5 years old and it produces crab apples on the lower branches and these bigger apples on the higher branches , very similar to Fuji apples .
Cook over a gentle heat until almost a puree , stirring occasionally .
Set the mix aside while you prepare a light crispy shortbread crust to go over the top of the apples.
Crumble 155 gm of softened butter
Sieve 250gm of flour over the butter
Then 60gm of soft light brown sugar
60gm of castor sugar
A pinch of bicarbonate of soda
1 tsp of powdered ginger .
Cover the apples lightly with this mixture
Smooth without pressing down .
The crust should be a pale biscuit colour .
Serve the pudding cold with thickened cream .
I used home grown apples from the garden , they came off the grafted crab apple , the tree is 5 years old and it produces crab apples on the lower branches and these bigger apples on the higher branches , very similar to Fuji apples .
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