DUTCH APPLE PUDDING WITH BUTTERSCOTCH SAUCE
70 g butter/marg
250 ml (1 cup) sugar
3 extra-large eggs, beaten
3 ml (1/2 tsp) vanilla essence
250 ml (1 cup) cake flour
8 ml (1 1/2 tsp) baking powder
3 ml (1/2 tsp) salt
2 ml (1/4 tsp) ground ginger (optional)
45 ml (3 Tbsp) milk
385 g tin pie apples
brown sugar and cinnamon for sprinkling
125 g butter/marg
125 ml (1/2 cup) brown sugar
30 ml (2 Tbsp) golden syrup
125 ml (1/2 cup) cream
5 ml (1 tsp) vanilla essence
Preheat the oven to 180 degrees Celsius. Beat the butter and sugar together . Add the beaten eggs gradually, beating until light and creamy. Add the vanilla essence.
Sift the flour, baking powder, salt and ginger together and add to the egg mixture, alternating with the milk.
Turn the batter into a greased , medium size, oven proof dish. Cut the apples up into smaller pieces, if necessary, and arrange on top of the batter. Sprinkle with brown sugar and cinnamon. Bake for 30 – 40 mins.
Butterscotch sauce: Heat the butter and sugar in a heavy based saucepan over low heat until the sugar has melted. Bring to the boil. Add the golden syrup and cream and simmer for about 10 mins. Remove from the heat and add the vanilla essence. Pour over the pudding as soon as it comes out of the oven.
Serve lukewarm with ice cream or custard, if preferred
Photo: Jacqui Hillier May