Favourite apple puddings?

Make a Victoria sponge mix; put in a dish, slop boiled apple on in scoops dotted around; sprinkle flaked almonds on top; put in oven - yum!
You can do the same with jam or any other fruit.

Tarte tatin with ready rolled puff pastry.

We're gluten free in our house so I also make Eve's pudding with Tesco's GF sponge mix.

I also freeze cooked apple in those plastic containers you get with a Chinese takeaway. They're great for portion control because one container is the right amount for a pie, crumble or pudding for four and they pack neatly in the freezer.

Rub butter and brown sugar into flour, add diced cooking apples and enough milk to make mixture just come together, press into a pie dish or flan tin sprinkle with little more sugar and bake.

Roll out enough shortcuts pastry to line a Swiss Roll tin , good layer of peeled and chopped apples , cover with Victoria Sponge mixture , bake in mod oven 40 mins , if the VS mix is too stiff to spread slack with milk . I let it cool and cut into squares , they freeze well , the apples don't need sugar ,

My mother used to make an apple crumble using a similar flapjacky mixture, but with crumbled shredded wheat instead of the oats. We used to love it. I couldn't find a recipe, but this one , although different, looks good.
www.postconsumerbrands.com/recipes/shredded-wheat-apple-crisp/

Loving the suggestions. merlotgran I like the portion control measure - it is a generous bag of apples with enough for 2 family puddings. I feel a trip to the supermarket coming on ...

I make a lovely dessert to eat cold, from a Swedish cook book. Fry breadcrumbs and brown sugar very slowly in lots of butter until golden. You must stand and stir all the time. When golden tip on to a plate lined with kitchen roll to cool.. If you can resist nibbling at this stage you have more will power than me.
When cold layer up with cold pureed Apple eithor in a large pretty glass bowl or individual ones. Top with whipped cream. The recipe also used thin layers of jam but I found that too sweet. The crunchy layer stays crunchy got a long time.

I was given some yesterday, just put some in the freezer for colder weather - it will probably become our favourite apple crumble. But I have kept some back to make an apple cake, which you can eat warm or leave to cool and eat the same as a fruit cake. I use 8ozs SR flour, 4ozs marg, rubbed together. Add 4ozs caster sugar, some mixed spice or cinnamon and the chopped apples. 2 eggs and a splash of milk (not always needed as mix shouldn't be too wet because of apple) mix well and into loaf tin. Bake at gas 5 for about 45 mins.

Isn't it a truth that when we start to talk recipes, we also start to talk memories ...

My own messy cinnamon and oaty topped apple crumble has definitely been a family favourite over the years, but dinner today is with DH(2) and his side of family. He is not so keen on crumble, but loves my Victoria sponge so may play with that idea.

Does the heart good when my now grown up brood still ask for the puddings they loved when they were little ...with their own memories attached no doubt!

My neighbour 'scrumps' apples from his over the fence neighbours and leaves them hanging in a bag on my front door he knows I'll make him a pie now and then. I make crumbles pies and apple sponges or sometime plain stewed apples and custard. Might have a go at the apple cake it sounds delicious.

Probably not good for tonight, but this recipe is lovely.
Apple and fruity Mincemeat Crumble
4ozs plain flour. + 1 tblsp extra, reserved for later
4 ozs butter, diced
6 ozs light muscovado sugar
1 level teasp. cinnamon
Zest and juice of 1 lemon
4 each, large apples and pears. Peeled, cored and cut into chunks
4tblsps mincemeat

Preheat oven to 180° fan, gas mark 6
Make the crumble, using only 4ozs sugar and lemon zest.Chill
Put the fruit in a 2 litre, shallow, oven proof dish and add the mincemeat, remaining sugar, 1 tblsp ( reserved) flour, lemon juice. Stir well.
Sprinkle crumble mix evenly over the fruit. Bake for 45 mins, until the crumble is golden and the fruit tender.
Serve warm with cream/ice cream.
Enjoy.

Oooh flo - I have all of those ingredients! I scrumped pears from a nearby tree earlier in the week and I know I have a leftover jar of mincemeat ... all I need is the lemons so I really should stir my stumps and get out and about ... just dawdling this morning!

I sometimes make a typical '60s recipe - Apple Snow.
Stew the apples as usual, add egg yolks. Pour into a greased baking dish and top with the egg whites whipped stiffly, plus a little sugar.
Bake in a medium oven until golden.
When I was pregnant I used to eat raw Bramleys.

Not a pudding but good: mash some stewed apple with potato. You can add some grated cheese too and then bake or put under grill for a little while if everything is still hot.

Unless it's the weekend then we usually eat them baked and stuffed with raisins - delicious and very simple.

If we weren't both trying to lose weight I would make Tarte Tatin, Dorset Apple Cake, Eve's Pudding and DH's favourite- Apple Crumble!

I ate a Bramley raw yesterday when I was chopping them up for the freezer.
They do freeze well, I cut them into a bowl of water with lemon juice in it and even if they do discolour a bit it disappears when they are cooked.

Has anyone tried the ready made gluten free pastry? My home-made was a disaster and no-one wants a broken tooth.

My mother used to peel and core large Bramleys then wrap them in pastry, put a couple of pastry leaves on each one then bake in the oven. They were delicious.

Apple slices roasted with pork?

I love a good old fashioned baked apple stuffed with dried fruit and topped with vanilla ice cream.

I usually bake more than two at a time Lindylo , enough for two or three meals, then warm them gently in the microwave.
Nice with Cornish custard too.

Just cooked a load of Bramleys from the tree, now have enough apple crumble and tarts to withstand a siege, should be ever have one, can't let fruit go to waste.?

Sooooo...apple crumble is cooking. Auntieflo's recipe. We will overlook the fact that I only had about a tablespoon of mincemeat left and I forgot to put the cinnamon into the crumble mixture and then had to sprinkle it on and shusssh it around a bit on the top ...
I found I needed 8oz of flour as it was too claggy as a 4,4,4, mixture ...BUT, it is IN!

So many good ideas and recipes here. I never used to write recipes down, but am beginning to compile my own favourites as they are spread over several cookbooks, some dating back over 35 years ... I figure the family might want them all in one place one day

These apple dumplings are lovely, cooked in syrup.

www.tasteofhome.com/recipes/easy-apple-dumplings

My mother also made an apple pasty with cheddar grated on the top, a family favourite.

I find 4,4,4 too claggy too, imperfect, so I put 4oz rolled oats in too.

Well, it lloks and smells fandabby - in a 'soggy in just the right way in the centre' sort of way.

I am reminded of my first ever job, working in a bank opposite a very nice bakery which I frequented with colleagues. One day my friend asked the counter assistant ' Are your apple doughnuts soggy?'
'Oh no madam, they are light as anything.'
'In that case I don't want one!' my friend replied.