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Baked Apple Pudding

You will need

650g apples, cored and sliced
60 g caster sugar
2 tbsp water
½ tsp ground cinnamon
6 tsp margarine, softened
2 eggs beaten
½ tsp vanilla essence
85g self raising flour, sifted

Preheat the oven to 180°C. Place the apples and water in a saucepan and cook on a low heat for about 5 minutes, until the apples have softened. Stir in the cinnamon and transfer to an ovenproof dish.
To make the sponge, beat the margarine with the sugar until light and creamy. Add the eggs, vanilla essence and flour. Beat to a soft creamy consistency. Spoon the sponge mixture over the apples and smooth down gently. Bake for 30-35 minutes until the sponge has risen and is golden and springy to touch.