By Chelsea Sugar
Page views: 93918The ultimate comfort food on a cold winter's evening. Gather your friends and family and tuck in!
16 reviews
7 cooking apples
1 1/2 cups (190g) Edmonds Standard Grade Flour
1 1/2 tsp Edmonds Baking Powder
1 tsp cinnamon
3/4 cup Chelsea Raw Caster Sugar
100g Tararua Butter, melted
125ml Meadow Fresh Original Milk
2 eggs, lightly beaten
1 tsp vanilla essence
3/4 cup Chelsea Soft Brown Sugar
2 tsp Edmonds Fielder's Cornflour
1/3 cup Chelsea Golden Syrup
2 cups boiling water
Chelsea Icing Sugar, to dust
Meadow Fresh Original Cream or ice cream, to serve
Preheat oven to 190°C bake. Butter a large round baking dish (approximately 28cm diameter).
Peel, core and slice five of the apples into 0.5cm thick slices. Place on the bottom of the baking dish, ensuring the whole base is covered. Core and slice remaining two apples, leaving the peel on. Set aside.
Sift Edmonds Standard Grade Flour, Edmonds Baking Powder and cinnamon into a large mixing bowl. Stir in Chelsea Raw Caster Sugar. Add Tararua Butter, Meadow Fresh Original Milk, eggs and vanilla essence and stir until combined. Spread mixture evenly over the apples. Arrange remaining apple slices on top of the batter.
Combine Chelsea Soft Brown Sugar and Edmonds Fielder's Cornflour and sprinkle over the batter. Dissolve Chelsea Golden Syrup in the boiling water, then pour carefully over the top of the pudding. Bake for 35-40 minutes until the top is golden brown and a skewer inserted into the cake part of the pudding comes out clean.
Allow to cool for 5 minutes then dust with Chelsea Icing Sugar and serve with Meadow Fresh Original Cream or ice cream.
I love this recipe. The pudding hits comfort food cravings spot on. It's easy to adjust to whatever level of decadence you want. A little extra butter and a pinch of salt add further depth to the flavour. I used Ballarat cooking apples.
Very yummy, we had this for dessert tonight, will be making it again.
I halved the recipe and it was still plenty for six people.
Wasn't my favourite dessert. It was too way sweet to my taste buds. I barely could finish my portion. If I make this ever again, I will sifnificantly reduce the amount of sugar.
And it overflowed for me too.
First attempt for the whanau and very tasty plus easy to follow recipe.
I used tinned slice apples, and still turned out scrumptious and omitted adding the golden syrup dissolved in water as I used a 1.5-2 inch high cake 25cm wide dish and didn't want overflow from 2 cups of water. Great recipe, whanau demolished whole piece!
Hint - you need a deep dish for this! Which is not obvious from the video which is shot from directly above.
My first attempt tasted fine but there was no way 2 cups of hot water was going to fit in the dish I started with!
Second attempt with a deep casserole dish, still overflowed a little but turned out as expected.
I will definitely be making this again.
Yum, but a clove in with the apples on the base, could give it a bit more kick.
Maybe it's just that my Ballarat cooking apples don't have a lot of taste.
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