It's still very Autumnal here.
Leaves are slowly leaving their branches
and we're collecting numerous 'windfalls' from the orchard.
One particular tree has some lovely juicy red cooking apples.
We can't eat them quick enough before more fall. It's difficult to decide what to make with them as we have apples 'coming out of our ears',
but today I made three small upside-down toffee apple puddings.
They are perfect for a Autumn pudding and delicious with a dollop of crème fraîche.
Here's the gorgeous recipe -
Instead of making three little cakes as I did,
you can combine all the ingredients to make one larger size which shows off
the pretty fan shaped apples.
Serves 6- 8
75g (3oz) light muscovado sugar
50g (20z) butter
3 red dessert or cooking apples, core removed and thinly sliced
100g (4oz) butter
100g (4oz) caster sugar
175g (6oz) self-raising flour plus 1tsp baking powder
zest of 1 small lemon
Grease a 20cm (8") deep cake tin and line the base.
Measure the ingredients for the topping into a pan.
Place on low heat, stir until just melted and pour into the prepared tin.
Lay apple slices in a spiral on top.
Measure the ingredients for the sponge together into a bowl, beat until smooth.
Spoon over the apple (the mixture is fairly stiff) and spread out evenly to cover.
Bake in a preheated oven 180C/160CFan/Gas 4 for about 40 - 45 minutes.
Leave to cool for a couple of minutes in the tin.
Invert onto a serving plate,
remove the paper and serve warm with custard, cream or crème fraîche.
Taken from Lucy Young - Aga Easy