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
- 2 litre pie dish
For the topping:
- 2 tbsp golden syrup
- 100g brown sugar
- 150ml boiling water
- 2 tbsp brown sugar
Method
- Preheat the oven to 180°C.
- Peel, core then chop the apples into 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 into the dry, then whisk to bring everything together. Pour the mixture evenly over the apples.
- 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.
- Sprinkle over the 2 tbsp of brown sugar, then place in the oven and bake for about 30 minutes until the top has a very light spring when pressed.
- Serve with whipped cream, custard or ice cream.
