Spiced apple and ginger pudding
I found this recipe from Neil Perry and thought it would be great to add this pudding for others to enjoy. It is so light and not overly sweet and is great with a custard drizzled over the top. Give this a go.
125 grams butter
150 grams plain flour, plus extra for dusting
1 tsp bicarbonate soda
2 Tbsp water
65 grams brown sugar
135 grams golden syrup
2 tsp ground ginger
1 tsp ground cinnamon
125 grams milk
2 pink lady apples, coarsely grated
- Heat oven to 180 C. Melt 50 grams butter and brush inside 8 small sized dariole moulds. Dust moulds with flour, tap out excess and set aside. Dissolve bicarb soda in warm water and set aside.
- Heat remaining butter, sugar,golden syrup, ginger and cinnamon in a saucepan until melted and smooth.
- Beat eggs and milk together in a separate bowl. Add bicarb soda water to golden syrup mix and stir well ( it may foam a little).
- Pour both liquid mixes into flour, add grated apple and combine well.
- Pour into prepared moulds to three quarters full, cover with butter brushed foil and it over the top of the mould tightly. Place moulds in a deep baking tray, fill with boiling water three quarters up the side of the moulds. Bake for 30 minutes or until a skewer comes out clean.
Serve with custard and enjoy.