29 September 1995

Spicing up the cooking apple

Nutty Apple Pudding

For the base:

oil for greasing

125g (4oz) golden syrup

75g (3oz) butter or margarine

75g (3oz) brown sugar

175g (6oz) porridge oats

75g (3oz) salted peanuts lightly crushed

For the topping:

450g (1lb) cooking apples

1 teaspoon ground cinnamon

50g (2oz) fine sugar

25g (1oz) butter, chopped

To make the base, grease a 20cm (8in) diameter ovenproof flan or pie dish.

Place the butter or margarine and syrup in a saucepan or microwave and melt. Stir in the oats, sugar and peanuts. Mix together thoroughly. Press into the dish to form the base.

To make the topping peel, core and slice the apples and spread over the base.

Mix the cinnamon and sugar in a bowl and sprinkle over the apples.

Finally, chop the butter and dot over the whole. Place in a preheated oven at 180C (350F, Gas 4) and bake for 40-45mins.

Chefs tip: This dish is best served hot with a cream covering or with ice cream.

IF, like me, you use cooking apples regularly as a fairly inexpensive dessert, you will find this little book* an invaluable source of ideas for both savoury and sweet recipes.

It is illustrated in colour and the recipes are clearly written. I particularly liked the apple and fish curry and the nutty apple pudding and look forward to trying some of the other recipes – each of which ends with a chefs tip.

The book is one of a series of eight 20 Ways to Cook… titles. The others feature chicken, potato, soup, cod, mackerel, chocolate and minced beef. Each is a bright hardback and introduced with a chapter of basic information on buying, preparing and storing the featured food. JM

*20 Ways to Cook Apples by Pearl Spooner, Thomas Harmsworth Publishing (01308-8868118) (£3.99).