If you make this pudding during the autumn, look out for Kentish hazelnuts to add a nutty crunch to the layers.
SERVES 8
75 g (3 oz) hazelnuts, shelled
75 g (3 oz) butter
45 ml (3 tbsp) caster sugar
115 g (4 1/2 oz) plain flour
pinch of salt
450 g (1 lb) Cox's apples, peeled, cored and sliced
15 ml (1 tbsp) apricot jam or marmalade
grated rind of 1 lemon
15 ml (1 tbsp) candied peel, chopped
30 ml (2 tbsp) currants
30 ml (2 tbsp) sultanas
icing sugar, whipped fresh cream and hazelnuts, to decorate
1. Cut out two 20.5 cm (8 inch) circles of greaseproof paper.
2. Reserve 8 nuts and finely chop the remainder. Cream the butter and sugar until pale and fluffy. Stir in the flour, salt and chopped nuts, then form into a ball and chill for 30 minutes.
3. Put the apple in a saucepan with the jam and lemon rind and cook over a low heat for 5 minutes, until soft. Add the candied peel and dried fruit and simmer for 5 minutes.
4. Divide the pastry in half, place on the sheets of greaseproof paper and roll out into two circles. Transfer to greased baking sheets.
5. Bake at 190°C (375°F) mark 5 for 7 - 10 minutes, until light brown. Cut one circle into 8 triangles while warm. Leave to cool.
6. Just before serving, place the complete circle on a serving plate and cover with the apple mixture. Arrange the triangles on top. Dust with icing sugar, pipe cream on top and decorate the apple layer with hazelnuts.
