This warming Scottish dessert is easy to make and very economical. Serve it with plenty of whipped cream or thick, hot custard.
8 oz. plus
1 teaspoon butter, melted
8 oz. rolled oats
6 oz. soft brown sugar
½ teaspoon salt
8 medium-sized cooking apples, peeled, cored and thinly sliced
5 fl. oz. water
1 large cooking apple, cored and thinly sliced
2 tablespoons strained apricot jam, warmed
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Using the teaspoon of butter, grease a large baking dish and set it aside.
In a medium-sized mixing bowl, com-bine the oats, sugar, salt and the remaining butter, stirring well with a wooden spoon to blend.
Layer the oat mixture and apple slices in the prepared baking dish, beginning and ending with a layer of oat mixture.
Carefully pour the water over the mixture.
Place the unpeeled apple slices dec-orativcly over the top of the pudding and, using a pastry brush, brush them with the apricot jam.
Place the dish in the centre of the oven and bake for 40 to 50 minutes or until the top of the pudding is deep golden brown.
Remove the dish from the oven and serve immediately.