Spicy Ginger & Apple Self-Saucing Pudding
Jun. 26th, 2017 11:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaSpicy Ginger & Apple Self-Saucing Pudding
http://queen.com.au/recipes/spicy-apple-ginger-self-saucing-pudding/
Prep:20 min COOK:55 min
SERVES:8
Arm yourself with a spoon and a bowl of this comforting pudding. It’s full of warming ginger and juicy apple chunks, making easy to battle those chilly winter nights.
Ingredients
Pudding
800g (approx. 4) granny smith apples
1/4 cup (55g) caster sugar
150g butter, melted (7 T)
1 ¼ cups (190g) self-raising flour
1/4 cup (55g) firmly packed brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
60g crystallised ginger, finely sliced
½ cup (125ml) milk
1 egg
2 tablespoons golden syrup (corn syrup might work)*
Sauce
1 cup (150g) lightly packed brown sugar
1 tsp corn flour
20g butter, room temperature (~ 1.5 T)
2 teaspoons Queen Vanilla Bean Paste
1 3/4 cups (435ml) boiling water
Method - Pudding
STEP 1
Peel and core the apples, cutting each apple into 8 wedges. In a frying pan over medium-high heat, cook apples, caster sugar and 50 grams of the butter, turning occasionally, until caramelised (approximately 7-8 minutes). Set aside to cool.
STEP 2
Preheat oven to 180C (fan forced) (356 F). Grease a 2 litre ovenproof dish and spoon in apple mixture.
STEP 3
Combine flour, brown sugar, cinnamon, ground ginger and crystallised ginger in a bowl. Add milk, egg, golden syrup and remaining butter (100g) and stir until smooth. Spoon batter over apples, spreading to cover.
Method - Sauce
STEP 1
In a medium bowl, mix together brown sugar and corn flour. Add butter, Vanilla Bean Paste, salt and boiling water. Stir until butter has melted and mixture is combined. Gently pour over pudding batter, being sure to leave at least 2cm of room at the top of the baking dish. Bake for 45 minutes and serve warm with ice cream.
*recipe - Golden Syrup
This is an inverted syrup (which is one of the things that seem to be sold as "golden syrup"). Recipe that works for me: cook 1:1 (by weight) sugar and water for ~1h at 80-90°C with the juice of one lemon per litre water, then boil it down to ~118°C (gives a light golden color, a thin honey like viscosity)
http://queen.com.au/recipes/spicy-apple-ginger-self-saucing-pudding/
Prep:20 min COOK:55 min
SERVES:8
Arm yourself with a spoon and a bowl of this comforting pudding. It’s full of warming ginger and juicy apple chunks, making easy to battle those chilly winter nights.
Ingredients
Pudding
800g (approx. 4) granny smith apples
1/4 cup (55g) caster sugar
150g butter, melted (7 T)
1 ¼ cups (190g) self-raising flour
1/4 cup (55g) firmly packed brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
60g crystallised ginger, finely sliced
½ cup (125ml) milk
1 egg
2 tablespoons golden syrup (corn syrup might work)*
Sauce
1 cup (150g) lightly packed brown sugar
1 tsp corn flour
20g butter, room temperature (~ 1.5 T)
2 teaspoons Queen Vanilla Bean Paste
1 3/4 cups (435ml) boiling water
Method - Pudding
STEP 1
Peel and core the apples, cutting each apple into 8 wedges. In a frying pan over medium-high heat, cook apples, caster sugar and 50 grams of the butter, turning occasionally, until caramelised (approximately 7-8 minutes). Set aside to cool.
STEP 2
Preheat oven to 180C (fan forced) (356 F). Grease a 2 litre ovenproof dish and spoon in apple mixture.
STEP 3
Combine flour, brown sugar, cinnamon, ground ginger and crystallised ginger in a bowl. Add milk, egg, golden syrup and remaining butter (100g) and stir until smooth. Spoon batter over apples, spreading to cover.
Method - Sauce
STEP 1
In a medium bowl, mix together brown sugar and corn flour. Add butter, Vanilla Bean Paste, salt and boiling water. Stir until butter has melted and mixture is combined. Gently pour over pudding batter, being sure to leave at least 2cm of room at the top of the baking dish. Bake for 45 minutes and serve warm with ice cream.
*recipe - Golden Syrup
This is an inverted syrup (which is one of the things that seem to be sold as "golden syrup"). Recipe that works for me: cook 1:1 (by weight) sugar and water for ~1h at 80-90°C with the juice of one lemon per litre water, then boil it down to ~118°C (gives a light golden color, a thin honey like viscosity)
no subject
Date: 2017-06-29 04:25 am (UTC)It does sound yummy
Date: 2017-06-29 05:45 am (UTC)Meridae posted this recipe originally. I needed a place to find it easily for future consumption.
Making it will have to wait until the temperatures come down... like in November.
Go, Make it. And post how good it is. *grins* I eat via such descriptions.
Re: It does sound yummy
Date: 2017-07-22 12:35 pm (UTC)