We were given this recipe about 30-35 years ago, by the ex-daughter-in-law of my Mother’s Aunt. Are you with me readers?! 😉
The ex-daughter-in-law bought this recipe over from Cyprus when she came to stay with her husband and his family, she called it ‘Apple Charlotte’, but we, over the years, called it ‘milopitta’, the generic Greek name for any apple and sponge/pastry dessert, especially useful when you don’t know what the real name is!
Talking with some of my internet food friends, we eventually decided that it was a cross between an ‘Eves Pudding’ and a ‘Queen of Puddings’, both traditional, old, English Puds.
Should it therefore be called a ‘Queen Eve pudding’?
No, too dated. Too haughty.
An ‘Apple Delicious’ sounds much nicer, don’t you think?
So thank you to my dear friend Jo of ‘Jo Blogs, Jo Bakes’ for her imaginative naming of the dessert-with-no-name. 🙂
*Do take a look at Jo’s blog – learn more about the ‘Apple Chapel’, the ‘Hungry Hubby’ and a various assortment of soft toys…* 🙂
Apple Delicious…Apple delicious…it has such a nice ring to it….
I remembered this recipe recently while going through my hand-written recipe book. I’d spilt oil over the book months previously and slowly the words and recipes were being lifted off the page, disappearing before my eyes 😦 I’ve re-written the recipes, but there are a couple that are now lost forever. Luckily this was not one of them.
It’s not a quick dessert, shall we simply call it a small labour of love? 😉 The finished dish is impressive though- a layer of sponge, topped with a layer of apple purée, topped with a layer of Creme Patissiere and a crowning glory of nut-topped meringue.
Ok, it takes a leisurely morning or afternoon to prepare, but it’s a thoroughly enjoyable morning or afternoon! 😉
Let’s do it step-by-step….
Starting off with the sponge base….You will need a rectangular dish, suitable for the oven, refrigerator and serving…I used a large ‘Pyrex’ glass dish, approximately 35cm x 30cm.
3 large eggs
3/4 cup sugar
1 1/2 cups plain flour
1tsp baking powder
1tsp vanilla extract
2tbsp orange juice.
Mix the ingredients together in a bowl, place in the greased dish and cook at 170 deg C Fan oven, gas mark 5, for about 15 minutes.
Bear in mind that the sponge won’t rise too much, it’s meant to create a shallow base really for the other layers.
While the sponge is cooking, start preparing the apple purée layer.
Apple purée layer
3lb (1.35kg) Bramley cooking apples
1 1/2 cups water
1 cup sugar.
3-4 tbsp flaked almonds
1tsp ground cinnamon.
Heat the water and sugar together, add the peeled and sliced apples, simmer for 10-15 minutes until they have become a mushy purée, with some larger pieces still visible, we don’t want the apples to disintegrate completely.
Drain the apples in a sieve for about 5 minutes, so the excess liquid drains off and a thick purée remains. Don’t let it drain for too long, we want some liquid left in the purée to moisten the sponge.
Spread the apple purée over the cooked sponge.
Sprinkle the flaked almonds and cinnamon onto the purée.
Now onto the Creme Pat layer!
Creme Patissiere Layer:
2 pints of milk
4 heaped tbsp cornflour
4 egg yolks
1 cup sugar
1 tsp vanilla extract.
Whisk the Creme Pat ingredients together in a saucepan, keep stirring constantly, until the mixture boils and thickens. Take it off the heat and pour over the apple layer.
Meringue Top Layer
4 egg whites
2 tbsp sugar
3-4tbsp flaked almonds.
Whisk the egg whites well together, add the sugar and keep beating, until you have a stiffly peaked meringue.
Spoon over the creme Patissiere layer, level off and top with the flaked almonds.
Bake at 160 Deg.C Fan Oven, Gas mark 4, for about 30 minutes, or the meringue is golden.
When the Apple Delicious has cooled, place in the fridge. Serve cold.
Now, wasn’t that worth a Morning’s work? 😉
Dear Anna, this sounds & looks delicious, I love Eve’s and Queen so can’t wait to try!
Any reason you couldn’t eat it warm?
Hi Kath, thank you, it was very pleased with it.
No reason you couldn’t eat it warm, just that we seem to have creme Pat desserts cold in our family .
Oh goodness me what a decadent pud Anna. It’s like a baked trifle – how can that be a bad thing? Hungry Hubby will love it. Thank you for the shout out and you’re welcome re: the name. I do love word play and naming dishes or blog posts is one of my favourite parts! We’ll definitely be having this down at the Apple Chapel when we next have company over 🙂
I do hope you try it Jo, I know you enjoy recipes with various stages, well I know you’re not phased by them anyway.
Oh Anna this looks absolutely delicious!! As soon as I saw your picture on fb I knew I had to make it. Thank you for sharing the recipe xx
You’re welcome Nic, do try it, it’s gorgeous 🙂 xx
As you say Anna, a labour of love and one that I wouldlovingly polish off.
The family really enjoyed it Terry, especially my 97yr old Nan, because it’s not overly sweet for her. I really enjoyed making it, but won’t be making another for a while now….;) xx
Anna, I just had a light bulb moment!
In the process of making this when I noticed Jo’s comment, & remembered an old favourite from my school cook days.
It was pretty much the same, but tinned apple on cubed sponge (and Bird’s custard, LOL) & was called Hot Swiss Trifle.
I loved it so I am sure your superior version can only be better – will keep you posted…..
Clever!! 🙂 sounds good and less labour intensive!! D’you know what, next time I make it I shall try tinned apple pie filling maybe!
Wow, a new favourite in our house! Really good, & worthy of it’s name.
I feel honour bound to mention any tweaks when making someone else’s recipe – usually stick to the original first time but needs must, etc.
Due to my love/hate thing with nuts (love the flavour/hate the texture…I know, weird or what?) I omitted the almonds but subbed almond for vanilla essence.
Also no OJ, but as I halved the recipe & used 2 eggs I don’t think it made a lot of difference.
The only thing I would change next time is a slightly larger dish, couldn’t quite get all the custard in & had to eat the last 3 or 4 spoonsful – yeah, the sacrifices I make…….
LikeLiked by 1 person
Yes, mine too only just fit in Kath, I will amend the recipe to take note of that, thankyou.
I must say, after seeing yours on FB, it looked absolutely delicious! (Apple delicious! ;))