Apple and candied ginger self-saucing pudding


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

You'll need

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

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Botrytis-affected pinot gris.

Featured in

Jun 2015

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