Apple Drizzle Pudding
Another store cupboard staple, with the addition of apples it becomes everyone’s favourite pudding. A home filled with the aroma of Apple Pudding is truly a happy one.
Serves 6 – 8
- 200 g sugar (250 ml)
- 60 g butter or margarine (60 ml)
- 3 large egg
- 140 g cake flour (250 ml)
- Pinch of salt
- 5 ml baking powder
- 60 ml low-fat milk
- 2 large fresh Granny Smith apples, peeled,
- cored and sliced
- 60 g butter (60 ml)
- 250 ml milk
- 160 g sugar (200 ml) (or 200 g sugar [250 ml] and
- omit honey)
- 50 ml honey
- Preheat oven to 180ºC/160ºC fan/ Gas mark 4.
- Beat sugar and butter well together, add in eggs one by one.
- Sift flour, salt and baking powder; add alternately with milk.
- Pour batter into a greased baking dish. Arrange apples in the batter in rows.
- Bake for 30 – 35 minutes, until golden brown and firm
on the top.
- Meanwhile boil topping ingredients together for 4 – 5 minutes, then pour over pudding after
30 – 35 minutes (when mixture is firm) and bake a
further 10 minutes.
Serve with cream
• Use 1 x 410 g tin pie apples in place of fresh apples.
• Use cream instead of milk in the sauce for a richer taste.