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@rive_gauche
loads of apples left round here, so made a pudding from my childhood, gache melee
3lb apples, weight after being peeled, cored and chopped (ideally 2lb tart cookers to 1lb of dessert)
1lb flour
8oz suet
8oz brown sugar
4oz guernsey butter, diced cold
3 eggs, beaten
teaspoon cinnamon
1/2 teaspoon nutmeg
pinch salt
heat a moderate oven
place apples in a very large sturdy bowl
tip in 6oz of the sugar and with a sharp knife chop it into the apple until sugar liquified and juice forms
line a 12 x 10 baking/roasting tin with greaseproof paper and butter it
tip the flour, suet, butter,salt and spices into the apple/sugar, and chop in with the knife until all solids absorbed into the melee, then add the three beaten eggs, combining again
pour this thick batter into the tin, dust with the remaining 2oz sugar, and place in the oven, baking for 1 to 11/2 hours. if the top is not crispy enough, turn heat up for 20 minutes.
remove and leave to cool in the tin, then once set (my aunt used to leave it overnight under a tea-towel on the cold shelf in the larder), cut into squares and eat, perhaps with guernsey cream