Foodporn Friday: Autumn Apple Pudding
This is an old family favourite recipe and making it again recently brought back so many memories. The smell of it baking reminded me of long Sunday afternoon barbecues with the kind of friends who’ve been in your life for so long they’re considered family. So many people we’re unlikely to see again, so I’ll make this pudding and remember…
Caro’s Autumn Apple Pudding
2 Cups Self Raising Flour (or plain flour with 2 tsp baking powder added)
1 1/2 Cups Sugar (Mum uses Demerara, I use white sugar)
2 tsp bicarb
1/2 tsp salt
1 tsp Vanilla Essence
1 tsp ground mixed spice (I like mine with more!)
2 Large Eggs
1 Can Pie Apples (410g tin) or 4 Granny Smith Apples cooked
1. Mix all the above ingredients with a wooden spoon in a large bowl and pour into a greased pie dish and bake at 180C/325F for 40 – 50 minutes in the middle of the oven
(I doubled the quantity and used my Roasting pan to bake it in and then cut it into squares)
2. Whilst base is cooking, prepare caramelised topping so they’re ready at the same time:-
1 Cup Demerara Sugar
1 teasp Vanilla essence
1/2 Cup Evaporated Milk
4 Tbsp Butter
1. Boil all these ingredients in a saucepan, reduce heat to simmer and allow to simmer until reduced and thicker and glossy but still very liquid.
2. When Pudding comes out of oven (test with a skewer) then prick the top all over with a fork and pour the caramel topping over – allow to set +- 20 minutes before serving.
This recipe can be frozen, kept in fridge for 2-3 days and re-heated – its very rich and quite sweet so serve with fresh cream/ice-cream.