Cooking apples (tart not sweet) were a constant in our larder when I was growing up.  They appeared in apple cake, tarts, sauce, stuffing, and even in cored rings grilled with bacon, sausage and tomato.

If mammy needed a dessert in a hurry, I was asked to make an egg sponge mixture and it was poured over sliced or stewed apple in a pie dish.  We called it:

Eve’s Pudding
Preheat the oven to 180°C

675g cooking apples, peeled, cored
50g sugar

For the sponge:
3 medium eggs
75gcaster sugar
75g self raising flour

Grease an ovenproof dish. thinly slice the apples and layer in the base of the dish and sprinkle with the sugar.

Break the eggs into a bowl and whisk lightly, add the sugar and whisk well until thick, creamy and almost white in colour.  Lightly fold in the flour using a metal spoon and a figure eight movement.  Pour over the apples, tilting the dish gently to spread the sponge.  Bake for about 30 minutes.
Serve warm with Whipped cream or ice cream.