Name: Apple and candied ginger self-saucing pudding
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: 800 gm (about 4) apples (such as Granny Smith or golden delicious), peeled, cored and each cut into 8 wedges; 50 gm caster sugar; 150 gm butter, melted, plus extra for greasing; 190 gm (1¼ cups) self-raising flour; 165 gm (¾ cup) brown sugar; 125 ml (½ cup) milk; 45 gm crystallised ginger, thinly sliced; 1 egg; 115 gm (1/3 cup) golden syrup; 1 tbsp cornflour; To serve: cream or ice-cream and ground cinnamon

Apple and candied ginger self-saucing pudding

Rodney Dunn's recipe for a comforting apple and ginger self-saucing pudding brings together warming winter flavours with a sweet and syrupy sauce of brown sugar and golden syrup.

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Serves 6

Prep

20M

Cook

55M

Total

1H 15M

When it’s cold and windy outside, a pudding strikes all the right chords. This recipe also works well with pears.

Ingredients

800 gm (about 4) apples (such as Granny Smith or golden delicious), peeled, cored and each cut into 8 wedges

50 gm caster sugar

150 gm butter, melted, plus extra for greasing

190 gm (1¼ cups) self-raising flour

165 gm (¾ cup) brown sugar

125 ml (½ cup) milk

45 gm crystallised ginger, thinly sliced

1 egg

115 gm (1/3 cup) golden syrup

1 tbsp cornflour

To serve: cream or ice-cream and ground cinnamon

Method

Main

1.Cook apples, caster sugar and 50gm butter in a frying pan over medium-high heat, turning occasionally, until caramelised (7-8 minutes). Set aside to cool.

2.Preheat oven to 180C. Butter a 1.5-litre (6-cup) ovenproof dish or six 350ml shallow ovenproof bowls and spoon in apple mixture. Combine flour and 55gm brown sugar in a bowl, add milk, egg, candied ginger, 2 tbsp golden syrup and remaining butter and stir until smooth, then spoon batter over apples, spreading to cover.

3.Combine cornflour and remaining brown sugar in a bowl and sprinkle over batter. Stir remaining golden syrup and 375ml boiling water in a jug and gently pour onto topping over the back of a spoon. Bake until golden brown and a skewer inserted comes out clean (40-45 minutes, or 20-25 minutes for individual puddings). Serve hot with cream or ice-cream, dusted with cinnamon.