Apple Thingy

Eve's Pudding and I made it at school as well. Must have been a standard dish. It was nice. Worst thing I remember making was white vegetable soup which looked like vomit!

My Tarte Tatin recipe, from a French cook book doesn't use puff pastry. Either a cake or short pastry type recipe. DD is the tarte Tatin queen. She makes it when we are in France from one of my English 'French Cooking' books, possible one by Joanne Harris. I just eat it!

Another idea:
www.750g.com/gateau-renverse-aux-peches-r201166.htm
Or you can use rhubarb.

And don't forget the custard Bradfordlass.

Eve's pudding, yum.

Tarte Tatin is made with apples arranged in caramel, puff pastry laid on. Baked and turned out so apple sits on top.

Apple cake can be served warm as pud or cut cold as you would a fruit cake. Nice with cooking apple but I sometimes use past their best eaters.

As I said tarte tatin or a variation there of. tarte tatin is a pudding not a cake. In tarte tatin, the apples are lightly cooked in sugar and butter before being layered at the bottom of a tin, but putting them in without cooking is not much difference. A sponge mix is put over them, adding almonds/almond essence seems fine. Baked in the oven, turned out on a plate so the apple is uppermost and served with cream.

Pineapple/apple upside down cake, is a pudding, not a cake and works on the same principles of pineapple/apple on the bottom, cake mix on top and turned out with the fruit uppermost.

One recipe site I looked at described apple upside down cake as a decades old family recipe using very simple ingredients to create a comfort food dessert that ...

The thingy I described is not a cake, it's a pudding.
This is what you do (anyone remember Jimmy Young?)

Either peel, slice and cook apples first or just peel and grate them. Put into the bottom of an ovenproof dish. Add other fruits, spices and sugar to taste.

Make a basic cake mixture with butter, sugar, vanilla or almond essence, an egg and SR flour. Pour over the apples and bake in a medium oven until top is risen and golden.
If I add almond essence, I usually sprinkle slivered almonds over the cake mix before baking.

My version of Apple Cake - and there are many - is very simple. Make the cake mixture as before. Place half in the bottom of the cake pan, thinly slice peeled, raw apples onto it and cover with the remainder of the cake mix. Bake in medium oven. Dust with icing sugar.

Apple cake is a cake incorporating stewed apple and sultanas and baked like a fruit cake.

Do you mean Tarte tatin? sliced apple cooked in a pan with sugar and butter, then laid round the tin in a concentric pattern. Cake mixture on top, baked and then turned upside down onto a plate. I think it can also be described as apple upside down cake.

I made a gingham apron at school and then later wore it to make Eve's pudding. I wonder if we were at the same school Bradfordlass. If you were living in Yorkshire then it wouldn't be the same as I was in Lancashire.

Eve’s pudding. My Mum used to make it quite often. Loved it as a child as long as lots of custard with it.

Yes, Eve’s pudding, haven’t had it for ages. Mum used to make a delicious apple pudding in the pressure cooker which had a suet pastry topping. We called it Apple Stodge. When I saw the thread title I was reminded of it.

Eve's pudding, Apple Charlotte is completely different!

Eves pudding

Eve's pudding from me too.

Can some one put up the recipe please. And are the apples cooked first, or do they go in raw? It sounds delicious though.....

Thinking about it, it has to be Eves pudding doesn't it?
(Adam and Eve = apples!!)

Apple sponge pudding, baked apple pudding, Eve’s pudding. Any of those names. Definitely not Apple Charlotte though - that’s made with bread, not cake mixture.

Apple Charlotte - I remember making it in school

Yep, Eve’s Pudding, slurp.....but I take issue with the poster
( you know you you are Kitty ) who wants to eat it with cream, it has to be custard!

Eves pudding. Defo

I think y9u might mean clafoutis I hope that’s right.

Eve’s pudding.

I take back my first post. On reflection it was Eve's pudding. The upside down one was pineapple!

I keep a bag of frozen berries in the freezer and if family come and I need a pudding quickly I put some in a dish, microwave to thaw them a bit, top with sponge mixture and bake.
I used to make a crumble but my family all said they prefer the sponge!