Name: Apple ginger pudding with creamy brandy sauce
Yield: 8 servings
Cuisine: Bake
Ingredients: 125 g butter or margerine; 125 ml castor sugar; 250 ml golden syrup; 2 eggs; 500 ml flour; 15 ml ginger ground; 5 ml mixed spice ground; 1 ml cloves ground; 5 ml Bicarbonate of soda; 2 apples green, peeled, cored and chopped; 375 ml cream; 430 ml golden syrup; 18 ml brandy

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Ingredients (13)

125 g	butter — or margerine
125 ml	castor sugar
250 ml	golden syrup
2	eggs
500 ml	flour
15 ml	ginger — ground
5 ml	mixed spice — ground
1 ml	cloves — ground
5 ml	Bicarbonate of soda
2	apples — green, peeled, cored and chopped

CREAMY BRANDY SAUCE

375 ml	cream
430 ml	golden syrup
18 ml	brandy

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Method:

Preheat oven to 160 &degC.
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.