Apple, lemon and sultana pudding with perry cream
Prep time: 30 mins Total time: 
Apple, lemon and sultana pudding with perry cream
Prep time: 30 mins Total time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
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
- 1 rounded tsp ground cinnamon
- 50g light brown muscovado sugar
For the perry cream:
- 300ml chilled whipping cream
- 2 tbsp icing sugar
- 75ml perry, or pear cider
Step by step
Assemble the pudding, ready to bake, a couple of hours ahead.
-
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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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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Whip the cream with the icing sugar and perry until it forms soft peaks. Serve with the pudding.
TipPerry, 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.
