Serves 10. Preparation time 20 minutes. Cooking time 90 minutes.
5 cups cake flour
3 cups sugar
1 cup (250 g) butter
3 eggs
2 cups cider
2 tins (385 g) pie apples, drained
• Line a flat-bottomed pot with foil or baking paper and grease with butter. Mix 1 cup flour with 1 cup sugar and rub half the butter into it until the mixture resembles crumbs. Set aside.
• Cream the rest of the sugar and butter until pale. Whisk the eggs in one at a time. Add the rest of the flour cup by cup until combined before gently stirring in the cider.
• Pour the batter into the prepared pot and arrange the apple pieces on top. Sprinkle over the crumb mix and cover the pot with baking paper or foil. Replace the lid and arrange the pot over a single layer of medium-hot coals. Put a few coals on the lid. Keep the temperature consistent for 60 minutes, then leave the cake for another 30 minutes (without adding more coals) over the cooling embers to bake through.
• This pudding will have a cake-like consistency when done and is great served warm with dollops of cream or custard.
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