A simple classic British dessert made with a victoria sponge mix and bramley apples, served with a calvados cream.
Pre heat the oven to 180'
Peel and core the apples, slice thinly on a mandolin. Spread the apple around the base of a baking dish or use individual ramekins, scatter the raisins over the top. In a mixing bowl beat together the butter and sugar. When it's pale and fluffy carefully beat in the eggs. Do this one at a time and wait till fully mixed before adding the next to avoid the mix splitting.
When the eggs are done gently fold in the flour and then spread the mix out over the top of the apples. Bake in the oven for 40 minutes for a large pudding or 25 minutes for small ones. To check if it's done insert a knife, and if it comes out clean it's ready.
Whisk together the cream and calvados to soft peaks and serve along side the warm pudding.
«Try varying the mix in seasons, in winter add mixed spice, summer try a little fresh ginger.»