- 6 -8 Granny Smith apples (450 g after peeling and coring)
- 25 g butter
- 1 T caster sugar
- 2 t ground mixed spice
- 100 g butter, melted
- 6 - 8 thick slices white bread, crusts removed and cut in half (rectangles and circles for the base)
- 1 free-range egg yolk
- icing sugar, for dusting
- toffee sauce, for serving
1. Peel, core and thinly slice the apples. Rinse them in cold water and place
in a saucepan with the butter, caster sugar and mixed spice. Cook over a low heat until soft enough to beat into a chunky purée. Allow to cool.
2. Brush the crustless rectangles of bread with melted butter on both sides. Line a 1-litre pudding bowl with the buttered bread, overlapping it and allowing no gaps. Press in firmly.
3. When the apple purée has cooled, beat in the egg yolk. Fill the lined pudding bowl with the mixture and top with the remaining bread. Weight down with a small saucepan or bowl and leave to rest for 15 minutes. Preheat the oven to 200°C.
4. Place the pudding bowl (with the weight still on it) in the oven on a baking tray and bake for 35 minutes. Remove the weight and bake for a further 10 minutes to brown on top.
5. Allow the pudding to settle in the bowl for a few minutes after removing from the oven, then invert onto a warm plate to serve. Serve with a dusting of icing sugar and warm toffee sauce.
Cook's note: "The key to this pudding is the bowl in which you steam it. It should have steep sides so the pudding doesn't collapse when you turn it out. Also make sure that there are no gaps in the bread, press it down firmly to make a crust." - Hannah Lewry
Photograph: Sadiqah Assur-Ismail
Production: Jacqueline Burgess
Food assistant: Clare-Ellen Van Rooyen