DUTCH APPLE PUDDING WITH BUTTERSCOTCH SAUCE
- 70 g butter/margarine
- 250 ml (1 cup) sugar
- 3 extra-large eggs, beaten
- 3 ml (½ teaspoon) vanilla essence
- 250 ml (1 cup) cake flour
- 8 ml (1 ½ teaspoon) baking powder
- 3 ml (½ teaspoon) salt
- 2 ml (¼ teaspoon) ground ginger, optional
- 45 ml (3 tablespoons) milk
- 385 g tin pie apples
- brown sugar and cinnamon for sprinkling
- Butterscotch sauce:
- 125 g butter/margarine
- 125 ml (½ cup) brown sugar
- 30 ml (2 tablespoons) golden syrup
- 125 ml (½ cup) cream
- 5 ml (1 teaspoon) vanilla essence
Preheat the oven to 180ºC.
Beat the butter and sugar together.
Add the beaten eggs gradually, beating until light and creamy.
Add the vanilla essence.
Sift the flour, baking powder, salt and ginger together and add to the egg mixture, alternating with the milk.
Turn the batter into a greased, medium size, oven proof dish.
Cut the apples up into smaller pieces, if necessary, and arrange on top of the batter.
Sprinkle with brown sugar and cinnamon.
Bake for 30 – 40 mins.
Butterscotch sauce:
Heat the butter and sugar in a heavy based saucepan over low heat until the sugar has melted. Bring to the boil.
Add the golden syrup and cream and simmer for about 10 mins.
Remove from the heat and add the vanilla essence.
Pour over the pudding as soon as it comes out of the oven.
Serve lukewarm with ice cream or custard, if preferred
Photo and recipe posted by: Jacqui Hillier May
