Ingredients Jump to Instructions ↓

  1. 60g butter, plus extra to grease dish

  2. 2 medium apples, peeled, cored and thinly sliced

  3. 75g sugar

  4. 1 egg

  5. 1 tsp mixed spice

  6. 1 1/2 cups self-raising flour

  7. 1 tsp baking powder

  8. 1/3 cup milk

  9. Sauce

  10. 3/4 cup brown sugar

  11. 2 Tbsp golden syrup

  12. 1 Tbsp butter

  13. 1 1/2 cups boiling water (see Cook's Tips)

  14. 1 Tbsp cornflour or arrowroot mixed with a little water

Instructions Jump to Ingredients ↑

  1. Toffee apple self-saucing pudding Preheat the oven to 190°C. Grease a 1.5 litre ovenproof dish with butter and scatter in half the apple slices. Start preparing the sauce by putting the brown sugar, golden syrup and butter in a bowl or jug and put aside while making pudding batter.

  2. Cream the butter and sugar in a bowl or food processor. Add the egg; don’t worry if the mixture curdles a little at this point. Add the mixed spice, flour, baking powder and milk and mix well.

  3. Fold most of the remaining apple slices into the batter, reserving a few to arrange on top. Spread the batter as best you can over the slices in the dish. Don’t worry if it is uneven, it will fi nd its own level as it cooks. Place reserved apple slices on top.

  4. Pour the boiling water over the brown sugar, syrup and butter and stir until well combined and the butter has melted. Mix in the cornflour or arrowroot and gently pour the liquid over the pudding (see Cook’s Tips). Quickly transfer to the preheated oven and bake for 40 minutes or until well risen and golden. Allow pudding to stand for around 5 minutes before serving so that the sauce thickens.

  5. Serve the pudding warm with cream or ice cream.

  6. Cook's tips - Have the boiling water ready when you assemble the pudding so the batter doesn’t have to sit around.

  7. - You can pour the liquid over the back of a serving spoon if you like so it doesn’t gouge holes into the batter as you pour.

  8. Vary it Coconut & lemon self-saucing pudding Preheat the oven to 190°C. Squeeze 1/3 cup lemon juice (approximately 2 big lemons) and place in a heatproof jug or bowl. Add ¾ cup sugar and zest ½ lemon. Set aside. Grease a 1.5-litre ovenproof dish with butter. In a bowl or food processor, cream 60g butter with 75g sugar, then add zest 1 lemon.

  9. Beat in 1 egg, then add 1¼ cups selfraising fl our, ¼ cup desiccated coconut, 1 tsp baking powder and 1/3 cup milk soued with 1 tsp lemon juice. Spoon the batter into the prepared dish. Pour 1¼ cups boiling water onto lemon and sugar mixture and stir in 1 Tbsp cornfl our or arrowroot dissolved in 1 Tbsp water. When sugar has dissolved, gently pour the hot liquid over the pudding batter and bake in the preheated oven for 40-45 minutes, until risen, golden and springy.

  10. Rest the pudding for 5 minutes before serving with cream, ice cream or custard.

  11. Ready in: 1 hour; Serves: 4; Cost: $3.62 Vary it Walnut & coffee self-saucing pudding Preheat oven to 190°C. In a heatproof jug put 1 cup brown sugar and 1 tsp vanilla essence and set aside. Process 1 slice bread into crumbs and set aside. Place ½ cup dates in a separate bowl and cover with boiling water.

  12. In a food processer, cream 60g butter with ¼ cup sugar. Add 1 egg and 1 tsp vanilla essence. Drain the dates, add to the processor and pulse to chop them into the mixture. Pour in 1 cups self-raising flour, 1 tsp baking powder and the breadcrumbs, along with ½ cup chopped walnuts and 1/3 cup milk. Pulse to form a batter-like consistency, without completely puréeing the walnuts – a few crunchy chunky bits are ideal.

  13. Spoon batter into prepared dish. Pour 1½ cups boiling water over the brown sugar and vanilla essence, mix in 1 Tbsp cornflour dissolved in 1 Tbsp water, then pour gently over the pudding. Place in the preheated oven and bake for 40-45 minutes or until dark golden, risen and springy. Serve with whipped cream or ice cream.

  14. Ready in: 1 hour; Serves: 4; Cost: $4.16 From Taste magazine, August 2011.


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