Wednesday, August 29, 2007
I attempted this recipe from I love milk and cookies the other day. It was delicious, although mine wasn't quite as pretty! Considering I had to convert it from metric to standard I'm pretty proud!
Caramel Apple Pudding
from Delicious Magazine July 2005
5 large golden delicious or Granny Smith apples, peeled, cored, sliced ½cm thick
1 2/3 cups (250g) plain all-purpose flour
2 tsp baking powder
180g unrefined caster sugar
150g unsalted butter, melted
2 eggs, beaten
1 cup (200g) light muscovado sugar or light brown sugar
½ cup (125ml) golden syrup
Icing sugar and thick cream, to serve
Preheat the oven to 180°C.
Lightly butter a 2.5-litre baking dish.
Place apples in the prepared dish.
Sift flour and baking powder into the bowl of an electric mixer, add caster sugar, milk, butter and egg, then beat until pale.
Spread mixture over the apples.
Place muscovado or brown sugar, golden syrup and 300ml water in a saucepan.
Stir over medium heat until sugar dissolves, then bring to the boil without stirring.
Pour over the pudding batter, then bake for 30-35 minutes or until the top is golden.
Dust with icing sugar and serve with cream.