For the filling
500g cooking apples
1 tablespoon lemon juice
20g butter
2 tablespoons caster sugar
For the topping
75g butter
100g caster sugar
100g self-raising flour
2 free-range eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon boiling water
Optional: 250 ml double cream + 2 tablespoons sugar
Peel and core the apples.
Chop the apples roughly and put in a pan.
Add the lemon and 2 tablespoons of water.
Boil the apples until soft in +/- 5 minutes.
Cook the apples with the lid on the pan!
Toss the apples with the butter and sugar.
Let the apples cool in the oven dish.
Beat the eggs lightly.
Now make the sponge cake dough
Beat butter and sugar until creamy.
Fold in a spoon of flour.
Then fold in a spoon of beaten egg.
Continue alternately until flour and egg are used.
Keep folding in instead of stirring, then the batter stays airy and preheat the oven to 180°C / 160°C hot air
Now add vanilla and boiling water.
Briefly fold in vanilla and boiling water.
Spread the batter over the apples.
Beat the cream until stiff peaks appear, if you opt for it
Let Eve's Pudding cool slightly in the tin, on a wire rack.
Serve the apple cake warm or cold, with whipped cream.
Delicious!