Chaffcombe Apple Pudding

From the rolling hills of Somerset comes this beautifully simple pudding that lets good apples do the talking.

Grated apple (skin and all) gets mixed with fresh orange zest and juice, then topped with a buttery, sugar-coated oat crumble. After an hour’s rest to let the juices mingle, it bakes until the top is golden and crunchy while the fruit underneath turns soft and fragrant.

Five ingredients. That’s the whole list. It’s the kind of honest, unfussy English country cooking that makes you wonder why anyone bothers with complicated desserts.

Brilliant on its own, even better with a pour of warm custard or a scoop of vanilla ice cream.

Variations

• Swap the oat topping for a traditional crumble mixture or crushed cornflakes for a different texture
• Try Bramley apples for a sharper, more tart pudding, or Cox’s for something sweeter and more aromatic
• Add a pinch of cinnamon or mixed spice to the oat topping for extra warmth

Kitchen Tips

• Grate the apples on the coarse side of the grater, skin on. The skin adds colour and fibre, and disappears into the pudding as it cooks.
• Don’t skip the one-hour rest before baking. It draws out the apple juices and gives the oats time to absorb some moisture.
• Use real butter instead of margarine for a richer, more golden crumble top