cooking apples

Here's a little reminder of a delicious British pudding you probably haven't eaten in years

Eve's pudding

Bramley apples, finely sliced

unsalted butter

raisins

soft brown sugar

eggs

self-raising flour

Heat oven to 180C/160C fan/gas 4. Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple. Scatter the raisins over the top.

In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, then bake for 45 mins until golden. Serve with the custard, below.

Use up a glut of apples by stewing them with lemon, sugar and cinnamon for use in cooking. Or, serve with yogurt or your favourite bakes and desserts

Easy stewed apple

apples, peeled, cored and chopped (see tip)

sugar (depending on the sweetness of the apples)

lemon juice

cinnamon

Put the apples, sugar, lemon juice and cinnamon in a small <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> with 1 tbsp water. Cover and cook over a medium heat for 5-10 mins, or until the apples are tender when pierced with the tip of a knife.

If you prefer a smoother mixture, continue to cook for a further 5 mins, uncovered, stirring frequently to break down the apples into a compote.

A plum-filled pudding with a light, fluffy scone-like topping - perfect for after the Sunday roast

Plum & apple cobbler

cooking apples (Bramley's are best)

ripe plums

lemon

golden caster sugar

butter

tbsp milk

walnut pieces

Preheat the oven to fan 160C/ conventional180C/gas 4. Butter a 1.5 litre ovenproof pie dish.

Peel, core and slice the apples. Halve, stone and quarter the plums. Put the apples in a pan with the lemon juice, sugar and 1 tbsp water. Bring to the boil, then cover and cook gently for 5 minutes. Add the plums and cook for a further 5 minutes.

Turn the fruit into the prepared dish. Tip the flour and cinnamon into a bowl, add the butter, cut into small pieces and rub in with your fingertips. Stir in the sugar, then add the egg and milk and mix lightly to a soft batter (this can be done in the food processor).

Drop tablespoonsful of the batter over the fruit, leaving gaps where the fruit peers through, then scatter over the nuts. Bake for 25-30 minutes until the topping has a crisp brown crust.

This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year

Green tomato chutney

2½ kg green tomatoes

onion

salt

sultanas

light muscovado sugar

1.14l jar spiced pickling vinegar

Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.

The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.

Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

Top 4 cooking apples recipes from across the web

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Top Tags

Eve's pudding

Easy stewed apple

Plum & apple cobbler

Green tomato chutney

Top 4 cooking apples recipes from across the web

The most viewed cooking apples recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eve's pudding

Easy stewed apple

Plum & apple cobbler

Green tomato chutney

The most viewed cooking apples recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine