Apple ginger pudding with creamy brandy sauce

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 14
Servings 8
Time

Ingredients

  • 125
    g
    butter or margarine
  • 125
    ml
    castor sugar
  • 250
    ml
    golden syrup
  • 2
    eggs
  • 500
    ml
    flour
  • 15
    ml
    ground ginger
  • 5
    ml
    mixed spice
  • 1
    ml
    ground cloves
  • 5
    ml
    bicarbonate of soda
  • 2
    green apples, peeled, cored and chopped
  • CREAMY BRANDY SAUCE
  • 375
    ml
    cream
  • 430
    ml
    golden syrup
  • 18
    ml
    brandy
 

Method

 
Preheat oven to 160 °C.
Lightly brush a 23 cm square cake tin with melted butter or oil and line the base with baking paper.
Combine butter, sugar and golden syrup in a large saucepan.
Stir over medium heat until butter has melted, sugar has dissolved and mixture is smooth.
Remove from heat and cool slightly.
Using a whisk, beat in eggs.
Sift flour, ginger, mixed spice, ground cloves and bicarbonate of soda together.
Stir into butter mixture alternately with 250 ml hot water, turning gently until mixture is just combined. Do not overbeat.
Pour mixture into prepared tin and sprinkle chopped apple over the top.
Bake for 1 1/4 hours, or until a skewer inserted into pudding comes out clean.
Leave for three minutes before turning out onto a wire rack to cool.
TO MAKE SAUCE:
Combine cream and golden syrup in a small pan, stir over a medium heat and bring to the boil.
Reduce heat and simmer uncovered for one minute.
Remove from heat and stir in brandy.
Serve warm or at room temperature.
 

Read more on: bake  |  fruit
 

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