Apple pudding

Serves 15

1 kg green apples, puréed
juice of ½ lemon
50g butter
11/2 cups (300 g) sugar
1 teaspoon vanilla essence
4 eggs
6 vanilla biscuits (see recipe)

Wash, peel, core and cube the apples.
Spray with lemon juice and place them in a saucepan with butter.

Put the lid on the saucepan and cook the apples over a low heat for about 6 minutes.
Add sugar and keep cooking until the apples soften.

Remove from oven and purée. Cool.
Stir in slightly beaten eggs and broken biscuits.

Pour the mixture into a greased and floured loaf tin and bake in moderate oven for approx. 30 minutes or until tested with a skewer and golden brown.

Remove from oven and cool for some minutes before turning out.
It can be served warm or chilled, garnished with sweetened whipped cream or a light confectioner’s custard.