Faux Eve's Pudding

A splendid dessert that perfectly utilizes leftover ingredients, this family-favorite pudding traditionally features apples topped with a sponge made from ground almonds. However, my "penny-wise" adaptation employs stale bread in the sponge and uses wrinkled apples found in the fruit bowl.

Preparation Time: 10 minutes
Cooking Time: 1 hour
Serves: 4-6

Ingredients:

125g butter, margarine, or spread
125g sugar
2 eggs
1 tsp almond extract
100g finely blitzed breadcrumbs
3-4 large apples
1 tbsp flaked almonds (optional)
Custard, to serve

Instructions:

In a capacious bowl, beat the butter, sugar, eggs, almond extract, and breadcrumbs with a handheld electric whisk until thoroughly combined. Set aside.

Peel, core, and slice the apples into the base of a gratin dish (I used a 23cm x 15cm x 5cm one) – add a sprinkle of sugar if needed, though if the apples are past their prime, they should be sufficiently sweet.

Spoon the batter on top, then level it out with the back of a spoon. If using, sprinkle over the flaked almonds, then bake at 190°C (170°C fan)/375°F/gas 5 for 50 minutes. Serve the delightful pudding piping hot, generously accompanied by custard.