A little over a month ago, I baked Apple Butterscotch Pudding. Today, for the third time, the little ones requested it for dessert. It is definitely a winner. The kind of pudding childhood memories are made of.
I have no doubt it will become an autumn staple over the coming years. Warming, sticky and sweet. An easy favourite.
apple butterscotch pudding
2 large cooking apples, peeled and chopped into cubes
125g self-raising flour
1/4 tsp salt
200g brown sugar
1 tsp vanilla extract
1 large egg
2 tbsp golden syrup
150ml boiling water
Preheat oven to 180 degrees celsius.
Spread the chopped apples in an even layer on the bottom of a medium sized oven proof dish.
Melt the butter gently and leave aside to cool.
Sift the flour and salt into a large mixing bowl and stir in half of the sugar.
In a jug, mix the milk, egg, vanilla extract and melted butter.
Pour the wet mix into the dry ingredients and whisk to bring together into a loose batter.
Pour the batter evenly over the apples.
Make a syrup by placing the remaining sugar, golden syrup and boiling water in a small saucepan. Bring to the boil and dissolve the sugar.
Pour the syrup over the batter mixture in the dish. The syrup will gradually sink into the apples and batter, creating a butterscotch sauce beneath the sponge.
Bake for 40 minutes in the oven until the top is browned and slightly springy.
This pudding is best served warm with your preference of custard, fresh cream or ice cream. Although thinking about it now, there's no reason you couldn't have all three. I won't tell.
The recipe is adapted from Rachel Allen's Everyday Kitchen cookbook, a collection of delicious recipes for family mealtimes.
Wishing you all a lovely week. I hope you enjoy the pudding if you find time to give it a go.