Apple malva pudding

Recipe from: 10/9/2003 12:00:00 AM

Ingredients 15
Servings 7
Time

Ingredients

  • BATTER
  • 30
    ml
    butter
  • 500
    ml
    sugar
  • 2
    extra large eggs
  • 10
    ml
    lemon juice
  • 10
    ml
    bicarbonate of soda
  • 10
    ml
    apricot jam
  • 500
    ml
    cake flour
  • 500
    ml
    milk
  • 420
    g
    canned pied apples
  • SYRUP
  • boiling water
  • 250
    ml
    sugar
  • 250
    ml
    cream
  • 125
    ml
    butter or margarine
 

Method

 
Preheat oven to 180 °C and grease a 33 x 20 cm ovenproof dish with butter.
Cream the butter and sugar and add the eggs one by one.
Beat in the lemon juice, bicarbonate of soda and apricot jam.
Stir in the flour, alternating with the milk.
Pour the batter into the prepared dish.
Drain the pie apples well, reserving the syrup.
Press the apples into the batter and bake for one hour or until golden brown and cooked.
Meanwhile, pour the reserved syrup from the pie apples into a measuring cup and top up to 250 ml with boiling water.
Add the sugar, cream and butter and heat over low heat until the sugar has dissolved.
Bring to the boil and simmer gently for five minutes.
Pour the syrup over the hot pudding as it comes out of the oven and allow to soak for 20 minutes.
Serve with cream or ice cream and custard.
 

Read more on: bake  |  fruit
 

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