Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photograph: Tara Fisher
Apple, lemon and sultana pudding with perry cream
This autumnal pud from Sainsbury's magazine combines apples with lemon and sultanas for a fruity pud full of zing. Recipe by Sarah Randell
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Ready in 1 hour 45 minutes
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Cooking time 1 hour 15 minutes
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Prep time 30 minutes
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Serves 4
Ingredients
- 1 kg Bramley cooking apples (about 4 apples), peeled and sliced
- 150 g sultanas
- zest of 1 large lemon
- 100 g light brown muscovado sugar
- 2 tbsp perry
For the topping:
- 100 g fresh coarse white breadcrumbs
- 50 g porridge oats
- 75 g butter, melted
- 1 rounded tsp ground cinnamon
- 50 g light brown muscovado sugar
For the perry cream:
- 300 ml chilled whipping cream
- 2 tbsp icing sugar
- 75 ml perry
Method
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1
Preheat the oven to 180°C, fan 160°C, gas 4. In a bowl, toss the sliced apples with the sultanas, lemon zest and sugar. Tip into a buttered 1.2 litre ovenproof dish. Drizzle with the perry and stir in.
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2
Mix all the topping ingredients together and scatter over the apple mixture. It won't cover the top completely – you want a few pieces of apple poking through here and there. Bake for 1 hour in the preheated oven, then leave to settle for 15 minutes out of the oven.
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3
Whip the cream with the icing sugar and perry until it forms soft peaks. Serve with the pudding.
Get ahead: assemble the pudding, ready to bake, a couple of hours ahead.
Kitchen secret: perry, or pear cider, is a delicious alternative to regular cider and a perfect partner for British apples. This is a Sunday lunch pudding, warming and reassuringly indulgent with its fruity filling and crisp crumb topping.
