Honey & Apple Pudding
February 23, 2020
"Granny Smith apples are the best for this recipe. As long as they are an apple that hold their shape they will work. This is a similar pudding to what my Nan used to make, I remember it used to make its own sauce and was rich and delicious and served with whipped cream, although it was even better if we had ice cream. I can't wait to try this."
- Thick cream or ice-cream to serve (optional)
- Serving Size: 1 (255.1 g)
- Calories 456.6
- Total Fat - 16.6 g
- Saturated Fat - 9.9 g
- Cholesterol - 75 mg
- Sodium - 215.7 mg
- Total Carbohydrate - 76.8 g
- Dietary Fiber - 4.5 g
- Sugars - 54.3 g
- Protein - 5.1 g
- Calcium - 41.8 mg
- Iron - 1.1 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.2 mg
You will need a high-sided baking tray, or glass dish approx 20cm by 30cms. (8 x 12 inches approx)
Preheat the oven to 180c (160c for a fan-forced oven).
Put the apple chunks in the bottom of the baking dish, you will need to have enough apple to make one good layer.
Using a hand; whisk together the melted butter, egg, milk , lemon rind and cinnamon, when well mixed; add the flour and brown sugar whisking until you have a runny batter.
Very gently pour the batter gently over the fruit.
Mix together the topping ingredients gently spoon/pour all over the batter and apple, finally sprinkling some extra brown sugar over the top.
Place pudding i the oven and bake approx; 45- 50 minutes, (until skewer comes out clean from pudding part) - where the sides will be bubbling and the top will be a crispy and brown in colour.
Serve pudding warm and serve with thick cream or ice-cream.
Tips & Variations
No special items needed.