Apple and Olive Oil Pudding

(pic: maggiebeer)

Ingredients :

3 free-range eggs, separated
125 gr caster sugar
75 gr plain flour
half tsp baking powder
quarter cup extra virgin olive oil
icing sugar (optional), for dusting
Poached Apples
2 large Granny Smith or Pink Lady apples, peeled, cored and chopped (to yield about 250 gr)
1 cup verjuice
1 tbsp finely chopped rosemary
1 tsp extra virgin olive oil



How To Make :

1. For the poached apples, place all the ingredients in a saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 10 minutes or until tender. Drain apples, reserving the poaching liquid, and transfer to a buttered, round 20 cm pudding basin or baking dish.

2. Preheat fan-forced oven to 180 Celcius Degrees or 350 Fahrenheit Degrees

3. Using hand-held beaters, beat egg yolks with half of the sugar until the mixture is pale. In a separate bowl, using clean beaters, whisk egg whites with remaining sugar until soft peaks form.

4. Add sifted flour and baking powder to the bowl with egg yolks. Add quarter cup of the reserved poaching liquid with the olive oil. Using a large metal spoon, gently fold in one-third of the egg whites at a time until well combined. Pour mixture over apples, then bake for 20-25 minutes or until a skewer inserted in the center comes out clean ; the mixture will rise a little like a souffle and fall back again.

4. Serve the pudding straight from the baking dish, dusted with a little icing sugar ; if desired.

*Serve 6-8
(Source : Maggie's Kitchen by Maggie Beer)