Royal Pink Lady® apple pudding by Ina Paarman

Recipe from: 28 May 2014
recipes baking apples desserts

Ingredients 15
Servings 2
Minutes 00:20


Serving Change
  • kg
    Pink Lady® apples - peeled and cored
  • cup
  • ½
  • 125
    white sugar
  • 2
  • Cake batter:
  • 250
    butter at room temperature
  • 3
    extra large eggs at room temperature
  • 1x600
    Ina Paarman's Vanilla Cake Mix
  • 10
    ground cinnamon
  • 2.5
    grated or ground nutmeg
  • 1
    sour cream or crème fraîche
  • Cinnamon sugar:
  • 2.5
    ground cinnamon
  • 60
    white sugar


Cut each apple into 8 wedges and place in a medium saucepan.

Add water and boil until just soft. Remove from the heat and only then stir through the salt, sugar and butter. Leave to cool down completely.

Dish into a large ovenproof dish 33cm x 23cm, together with all the liquid, except ½ cup.

Adjust oven shelf to one shelf blow the middle position.

Preheat oven to 180°C.

Ignore package instructions for cake and follow the method below.

Beat butter until soft and creamy.

Add 1 egg and 1T cake mix at a time, beating after each addition, until you have used all 3 eggs. Add the ground cinnamon and nutmeg to the remaining dry cake mix.

Add sour cream to butter mixture and beat it in. Add all remaining dry cake mix and gently fold in by hand with a spatula until evenly mixed.

Spoon the cake batter over the apples. Mix together the cinnamon and sugar and sprinkle over.

Bake for ±50 minutes. As soon as it comes out of the oven pour over the remaining ½ cup of reserved apple liquid.

Serve warm or at room temperature accompanied by thick cream or ice cream.

Chef's Tip:
Prepare the pudding in advance (even up to a day before) cover and refrigerate. Put in the oven to bake when your guests sit down to dinner.

Recipe supplied by Ina Paarman.

Read more on: desserts  |  pies  |  recipes  |  baking


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