I try to have a bowl of fresh fruits all the time. The thing is, people at home either eat a lot of it and leave the bowl empty or not eat any and leave a bowl full of over ripe fruits. Bananas are made into banana cake or muffins, apples into pies and soft fruits into fruit sauce. The apples languishing in the bowl this week has been rescued and made into apple crumble puddings.
Yield: 8 puddings
8 eating apples
2 tbsps. of lemon juice
3/4 c. sugar
1/3 c. of walnut pieces
1 1/2 tsps. ground cinnamon
2 tbsps. all purpose flour
Peel and core the apples. Cut into small cubes. Add the rest of the ingredients in and mix.
Ingredients for the pudding:
2/3 c. soft butter
2/3 c. sugar
2 eggs, beaten
1 3/4 c. all purpose flour
1 tsp. baking powder
1/4 c. milk
pinch of salt
Cream the butter and sugar together with an electric mixer until very light and fluffy. Add the beaten eggs gradually while still whisking. Add the flour, baking powder, salt and milk and stir until mixed.
Ingredients for the crumble topping:
1/4 c. butter (room temperature)
3/4 c. all purpose flour
1/4 c. chopped nuts
1/4 c. of demerara or brown sugar
Put the butter in a bowl and add the flour. Mash with a fork until the mixture is crumbly. Add the sugar and chopped nuts and stir.
Portion the apple filling in oven proof mugs.
Drop the pudding mix by the spoonful on the filling. Gently smooth the surface, making sure to cover the filling up to the sides of the mug.
Scatter the crumble topping over it and bake, au baine marie, for 40 minutes until well puffed and golden brown. They may also be baked in an oven proof dish to make one big pudding.
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