There are two big things we are currently doing; waiting for our shipping crate with the kids’ toys and books and our car to arrive and adjusting to the new house, living in a small community, the weather conditions and the price and availability of food. The first hurdle for me was that the key to our back door, which faces the sea, is labelled front door and the key for the front door which faces the street is labelled back door. It turns out that the sea is used as point of reference. The first time I tried to lock the front door with the key labelled accordingly, Simon had to come to my rescue as I was getting increasingly frustrated at my lack of progress. Have I changed the key rings around? Nope, I have adapted to that fact and moved on.
Fresh fruit and vegetables are expensive. Yes you can buy them, but gone are the 6 small apples for under £1. This has meant that I have adapted. I found some tinned apples in the supermarket. Now had we still been in the UK, I wouldn’t have contemplated using tinned apples. It does have to be said they are significantly less faff than having to peel, core and chop apples and then stew them. We just opened the tin and spread them out in the Pyrex! Simple!
Now apple and peanut butter is a favourite snack of mine and I thought adding the chopped nuts and the peanut butter would make this pudding a bit different. I believe I was right as the peanut butter gave it the qualities of a self-saucing pudding. I could have eaten the whole pudding, but I think I would have had an exceptionally grumpy family had the refrain all the yummies are mummy’s turned out to be true on this occasion!
- 1 tin of apples
- 2 eggs
- 8tbsp self raising flour
- 8tbsp butter/margarine
- 8tbsp caster sugar
- 4 tbsp chopped nuts (3 to put with the nuts and one for the top)
- 3-4tsp peanut butter.
- Preheat the oven to 150°c fan.
- Spread all the tinned apples out into the bottom of a Pyrex dish or baking tin. I like to use Pyrex dishes for this kind of pudding so you can see the apple and the cake layer.
- Sprinkle or spoon 3tbsp of the chopped nuts over the apples.
- Gently dollop the tsps. of peanut butter in random places over the apples.
- Put all the cake ingredients into a large bowl and mix them all together quickly until they are fully combined.
- Spread the cake over the apples and peanut butter and then sprinkle the remaining chopped nuts over the top.
- Place in the oven for 15-17 minutes until the cake is golden brown and springs back when gently touched.
Much to my delight, this recipe was featured in the Falkland Islands Newspaper, Penguin News. I really hope that you enjoy this pudding as much as we did. Please do get in touch if you make this as we love to hear from people who have used our recipes.