Vickys Eve's Pudding, Gluten, Dairy, Egg & Soy-Free

• 400 grams Bramley apples (cooking apples), thinly sliced
• 75 grams soft brown sugar
• 2 tbsp lemon juice
• 2 tbsp water
• 120 grams sunflower spread / butter
• 120 grams caster sugar
• 120 grams gluten-free / plain flour
• 1 1/2 tsp baking powder
• 80 ml coconut milk or as required

1. Pre-heat the oven to gas 4 / 180C / 350F and lightly grease a 1 litre baking dish
2. Gently toss the thinly sliced apples in the greased baking dish with the lemon juice, brown sugar and water
3. Cream the butter and caster sugar together until pale and fluffy
4. Mix in the flour and milk to make a batter.
5. Gluten-free flour will need another couple of tablespoons of milk
6. Spread the batter over the top of the apples and bake for 40 - 45 minutes until the apples are soft and the sponge is firm and nicely browned
7. Sprinkle some sugar over the top and serve with hot custard
8. If you're using any other type of apples it's best to soften the apple filling mixture in a pan on the stove first before baking with the topping on as other apples may not cook through as quickly as Bramleys will
9. I prefer a thinner topping but the sponge used in Eve's Pudding is generally a Victoria Sponge cake recipe, which would be as I wrote but with 2 eggs added to the ingredients which I don't replace in my recipe

bramley apples, brown sugar, lemon juice, water, sunflower, caster sugar, flour, baking powder, coconut milk

Taken from cookpad.com/us/recipes/344639-vickys-eves-pudding-gluten-dairy-egg-soy-free (may not work)