Individual Baked Walnut & Apple Puddings
August 28, 2015
"Another Jeremy Vincent find. This is such a wonderful pudding on a cold winter's night. A delicious take on the old baked apple. I added 1/4 teaspoon ground nutmeg, with the cinnamon to this recipe but have posted the recipe as written. It may not be the prettiest of dessert but when it came to flavour we just loved it. I also served with ice cream, just divine!"
- Serving Size: 1 (321.6 g)
- Calories 651.6
- Total Fat - 39.1 g
- Saturated Fat - 9.8 g
- Cholesterol - 30.5 mg
- Sodium - 1558.5 mg
- Total Carbohydrate - 80.1 g
- Dietary Fiber - 4 g
- Sugars - 69.7 g
- Protein - 1.4 g
- Calcium - 46.5 mg
- Iron - 1 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.1 mg
Heat the oven to 180C. Combine the raisins, walnuts, sugar, rum and salt in a bowl; set aside.
Core the apples and place right-side up in individual ramekins or baking dishes.
Fill each apple with ¼ cup of the walnut mixture and divide the wine, pouring it over the top of each apple.
Dot each apple with 1 tablespoon of butter and a drizzle of honey, cover tightly with foil, and bake until apples are tender (about 1 hour and 15 minutes).
When the apples have softened completely, sprinkle with cinnamon and let cool slightly before serving in the ramekins with a generous topping of cream.
Tips & Variations
- Note: You will need six ramekins or similar sized dishes that can each hold an apple snugly and upright.