Eve’s Pudding – Apple and Ground Cherry
I have a confession to make and it may be shocking to some: this pudding has no chocolate in it – there I’ve said it! This is a pudding I used to make regularly about ten years ago following on from a Sophie Grigson cookery series on television, but haven’t made in such a long time I thought it was due for a revival. And because it is such a good one, I thought I really ought to share it. Sophie’s version didn’t contain ground cherries and I expect my method has morphed a bit from the original, but I think I’ve retained its spirit.
This is what I did:
- Mixed 1.5 lb of ground cherries and sliced peeled cooking apples with 1oz demerara sugar, 1 tbsp honey and the grated zest of 1/2 a lemon.
- Put these into a buttered baking dish and baked at 180C for about 10 minutes until fruit had started to soften.
- Meanwhile, mixed 2oz polenta in a bowl with 1oz flour (wholemeal spelt), 1 tsp baking powder, 2oz granulated sugar, a pinch of salt and zest of 1/2 lemon (unwaxed and organic).
- Made a well in the centre and added 1 duck egg, 2oz melted unsalted butter, juice of 1 lemon and enough milk to make a good dropping consistency.
- Spooned over the apples and baked for 25 mins until the sponge was risen and golden.