Apple, lemon and sultana pudding with perry cream

Ingredients

1kg Bramley cooking apples (about 4 apples), peeled and sliced
150g sultanas
zest of 1 large lemon
100g light brown muscovado sugar
2 tbsp perry, or pear cider

For the topping:

100g fresh coarse white breadcrumbs
50g porridge oats
75g butter, melted

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50g light brown muscovado sugar

For the perry cream:

300ml chilled whipping cream
2 tbsp icing sugar
75ml perry, or pear cider

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.

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.

3. Whip the cream with the icing sugar and perry until it forms soft peaks. Serve with the pudding.

Tip

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

Source https://www.sainsburysmagazine.co.uk