Apple Madeira Pudding

Last week Fester and I created the Rhubarb Ginger Cake pudding.

As well as a rhubarb patch we have some biennially productive apple trees.   

We have many Chinese takeaway boxes of stewed apple in the freezer.  

We had a think about puddings.   

Ginger cake is too strong a flavour for apple, but something milder …

Last week, in the big Sainsbury’s shop, I got a Madeira cake (£1).

Fester put a defrosted takeaway box of stewed apple into the Pyrex dish and sprinkled it liberally with raisins, cinnamon and nutmeg.  Other dried fruit would be as good but we prefer raisins. 

He drizzled the fruit with toffee syrup left over from Pancake Day.  Golden, maple or another syrup might work as well.

Covered it all with slices of madeira cake.

Then another drizzle of toffee syrup on top in the hope of creating a crispy crust

In the oven at 150, and the top indeed went crispy.

Served with thick but runny custard.

Personally I could have done with a little less cinnamon, or cinnamon more evenly spread, but otherwise it made a lovely tea.