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Eve’s Pudding

14th December 2013 by shoestringcottage 3 Comments

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Using up the glut with a delicious Eve’s pudding

This morning I have been hard at work using up some of the glut of windfall apples, kindly donated by one of Mr Shoestring’s neighbours. They are a mixture of eaters and cooking apples. Because they are windfalls and bruised in places, they won’t store, so they need to be used or frozen.

applesI have made a simple but delicious Eve’s pudding for tonight’s dessert. This worked out at 16p a portion, but will obviously cost a bit more if you buy the apples. Try them in season from the market, where they will be cheapest of all. The other prices are all based on what I paid at Aldi, apart from the brown sugar, which came from Asda.Eves pudding

Serves 6

1lb/500g apples, peeled and chopped (free)
2 oz/50g butter (20p)
2 oz/50g brown sugar (20p)

For the sponge:

4 oz/100g self raising flour (3p)
4 oz/100g caster sugar (10p)
4 oz/100g margarine (15p)
2 medium eggs (31p)

Method

Soften the apples by melting the butter with the sugar in a saucepan, and then adding the apples. This takes about 10 minutes. Make the sponge by creaming the butter and sugar together until the mixture becomes pale yellow, then whisk the eggs in one at a time. If you add a spoonful of the flour in with the second egg, this will stop the mix from curdling. Finally mix in the flour and stir until all of the ingredients are well blended.

Place the apples on the bottom of a suitable greased tin, making sure you drain off most of the juice to prevent your sponge going soggy. Then add the sponge mixture and spread it evenly.

Place the tin in the middle of a preheated oven, at about 180C/gas mark 4 for about 45 minutes.

Ready for the oven...
Ready for the oven…

I am looking forward to this! I have also made several portions of spiced apple puree for the freezer. I just add 3 oz of brown sugar and a couple of teaspoons of mixed spice to about 1lb of apples with 2 teaspoons of water and simmer gently for 10-15 minutes. Cool, then bag up or put into containers. You can eat it as it is, with yogurt or custard, or as a base for a crumble.

We are also having a super frugal vegetarian dinner of chick pea curry and rice. You can find the recipe here.

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Related

Filed Under: FRUGAL FOOD Tagged With: Cakes and biscuits

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Comments

  1. Linne says

    15th December 2013 at 00:39

    Jane, I am cooking my way through two boxes of apples Mum and I bought from a man who brings them here (Edmonton, Alberta) from B.C. (where we are from) One box is MacIntoshes, which cook right down into sauce; the other is Galas, which cook beautifully and retain their shape. I like to mix them so there is sauce and shape . . .

    I’m so happy to see your recipe. Mum used to make something similar, but we called it a ‘Betty’ (Apple Betty if made with apples). I’ll be trying this in a day or two. I know my Mum will appreciate it very much. Thanks for the great idea! ~ Linne

    Reply
  2. frugalinsuffolksimple@gmail.com says

    15th December 2013 at 09:33

    Your frugal pud is the antidote to my choc meringue extravaganza the other day!

    Reply
  3. Baroness Prudent Spending says

    15th December 2013 at 16:30

    Sounds yummy! I have no way of getting windfall apples (or anything else) but bought in season it would be so reasonable. ~ Pru

    Reply

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Would you like to take control of your finances, pay off your debts and save for the future? At Shoestring Cottage we aim to show you that you can live a good and happy life on less than you think, you can get off the consumer treadmill and you can live more simply and healthily and not feel deprived.
We are also moving toward a less wasteful, more sustainable lifestyle and believe frugality and sustainability go hand in hand. Read More…

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