Name: Zola Nene's nutty baked apple pudding
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6-8 servings
Cuisine: Bake
Ingredients: 4 apples peeled and diced; 75 g muscovado sugar; 40 g butter; 1 cup pecan nuts chopped; 225 g dates pitted, chopped; 175 g water; 5 ml Bicarbonate of soda; 85 g butter; 140 g muscovado sugar; 5 ml vanilla essence; 2 eggs; 30 ml molasses; 175 g flour self-raising; 100 ml milk; 175 g muscovado sugar; 50 g butter; 225 ml cream; 15 ml golden syrup

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Ingredients (18)

FOR THE APPLES

4	apples — peeled and diced
75 g	muscovado sugar
40 g	butter
1 cup	pecan nuts — chopped

FOR THE PUDDING

225 g	dates — pitted, chopped
175 g	water
5 ml	Bicarbonate of soda
85 g	butter
140 g	muscovado sugar
5 ml	vanilla — essence
2	eggs
30 ml	molasses
175 g	flour — self-raising
100 ml	milk

FOR THE SAUCE

175 g	muscovado sugar
50 g	butter
225 ml	cream
15 ml	golden syrup

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Method:

Place the apples, sugar, and butter into a pan, then cook until the apples begin to caramelize, then add the pecan nuts and set aside.

Boil the dates in the water for 5 minutes to soften, then stir in the bicarb and set aside to cool.

Grease a 2L oven dish, then preheat the oven to 180C.

Cream the butter, muscovado sugar and vanilla together until light and fluffy.

Mix in the eggs, one at a time until mixed in well.

Add the molasses, then fold in the flour and milk.

Stir in the softened dates and caramelized apples, then transfer the mixture into the oven dish.

Bake for about 40-45 minutes until risen and firm to the touch.

Place all the sauce ingredients into a pot and heat gently while stirring until melted, bring to the boil and simmer until thickened – about 5 minutes.

Once baked, remove the pudding from the oven and pour the sauce over.

Serve with custard.

Recipe published with permission of Zola Nene, celebrity TV chef, cookbook author and Food24 Foodie At Large