Festival Recipe
Butterscotch Apple Pudding
Recipe by Rachel Allen
- Serves4-6
Ingredients
- For the Pudding:
- 2 large cooking apples
- 125g self raising flour
- 100g brown sugar
- Quarter tsp salt
- 100g butter, melted
- 1 tsp vanilla extract
- 1 egg
- 200ml milk
- For the topping
- 2 tbsp golden syrup
- 100g brown sugar
- 150ml boiling water
- 2 tbsp brown sugar
- 2 litre pie dish
- For the topping:
- 2 tbsp golden syrup
- 100g brown sugar
- 150ml boiling water
- 2 tbsp brown sugar
- 2 litre pie dish
Method
Butterscotch Apple Pudding
Preheat the oven to 180’C.
First peel, core then chop the apples in to roughly 2cm dice. Spread out on the base of the pie dish.
Place the self raising flour, brown sugar and salt in a bowl and mix. In another bowl, mix together the melted butter, vanilla extract, egg and milk.
Pour the wet ingredients in to the dry, then whisk to bring everything together. Pour the mixture evenly over the apples.
Next, place the golden syrup, 100g brown sugar and boiling water in a pan and bring to the boil. Then pour evenly over the mixture in the dish.
Lastly sprinkle over the 2 tbsp of brown sugar, then place in the oven and bake for about 30 minutes in the oven until the top has a very light spring when pressed.
Serve with whipped cream, custard or ice cream.
