It’s been a tremendous year for apples in the UK. So here’s a delicious recipe for a warming autumn dessert using some of the crop!
1 loaf thin sliced organic white bread (you’ll end using most of the loaf)
125g vegan margarine
2 cooking apples
2 tbsp golden caster sugar, unrefined (preferably Fair Trade)
Squeeze of lemon
Soya/Oat/Cashew Cream to serve
Preheat oven to 190C/370F/gas 5.
Use either ramekins or individual pudding basins (the latter work best). Grease them heavily with the margarine. Cut the crusts off the bread and spread one side with margarine. Then using a pastry cutter cut a circle to fit in the bottom of the basins, marg side down. Cut other slices to line the sides of the basins, again with the marg against the side of the basin. You may need to do a little patchworking but just make sure that there are no gaps for the filling to ooze out of.
Peel and grate the apples. Then squeeze out the juice using your hands. Stir in the sugar and lemon juice and pack tightly into the lined basins.
Cover with another circle of bread and marg the top before baking in the oven for 30-40 minutes. When they are ready the bread should look like it has been lightly fried. Ease round the edge of the bread with a palette knife and turn over onto a plate. Tap the bottom firmly with a spoon and lift the basin off.
Serve at once smothered in your favourite cream.
For a variation try adding some raspberries or blackberries to the apple mixture depending what is in season.