Butterscotch Apple Pudding Recipe
serves:
4 - 6There’s no better way to celebrate autumn then using the best fruits on offer, and this dish does just that.
HOW TO MAKE BUTTERSCOTCH APPLE PUDDING
Taken from Rachel’s Everyday Kitchen by Rachel Allen (£25; Harper Collins)
Ingredients
- 2 large cooking apples (about 450g/1lb in total weight), peeled, cored and cut into roughly 2cm (¾in dice)
- 125g (4½oz) self-raising flour
- ¼ tsp salt
- 200g (7oz) brown ssugar, plus 2 tbsp for sprinkling
- 100g (3½oz) butter, melted
- 1 tsp vanilla extract
- 1 egg
- 200ml (7fl oz) milk
- 2 tbsp golden syrup
- 150ml (5fl oz) boiling water
- You will need
- :
- 20 x 30cm (8 x 12in) ovenproof dish
Method
Preheat the oven to 180°C (350°F), Gas mark 4
Place the apple pieces in the bottom of the ovenproof dish, spreading them out to form an even layer
Sift the flour and salt into a large bowl and mix in half the sugar. In another bowl, mix together the melted butter, vanilla extract, egg and milk
Pour the wet ingredients into the dry ones, then whisk briefly to bring everything together. Pour the mixture into the dish, distributing it evenly over the apples
Next, place the golden syrup in a saucepan with the boiling water and remaining sugar. Bring to the boil, stirring to dissolve the sugar, then pour this evenly over the mixture in the dish. Most of it will sink through the pudding mixture to the bottom of the dish, but don’t be alarmed – this creates a beautiful butterscotch sauce underneath the sponge when baked
To finish, sprinkle over the 2 tablespoons of brown sugar, then place in the oven and bake for about 30 minutes or until the top of the pudding has a very light spring when you press it with your finger. This is best served warm with softly whipped cream or vanilla ice cream.
