Dad made this for us the other night so I conned him into making it again so that I could photo it and add it in here. We provided the roast pork dinner and he brought this for dessert plus a lemon sauce topping which was delicious, Serves six
11/2 cups of flour 2tsp. baking powder 1/4 tsp. salt 1/4 cup sugar 50gms. butter,cubed 1 size 7 egg 1/2 cupmilk 2 large apples 1/2 tsp cinnamon 2 Tsp. sugar
1. heat the oven to 200Degrees (or 180 f0r fanbake) 2. sift flour,baking powderand salt into the food processor, add the sugar and butter. Process just enough to mix to coarse breadcrumbs
3.add egg and milkprocess just enough to mix.The dough should be softer than scone dough but firmer than cake batter 4. spread the mixture into a baking paper lined square20cm or 23cm round ovenware dish. It will only be about1-11/2 cm thick 5. Peel and core the apples, cut into quarters theneach quarter into four. Poke these pieces into the dough rounded side up as close together as possible. 6. Mix cinnamon and sugar together and spread thickly over the surface of the pudding. 7. Bake 25-30 minutes or until the dough is firm in the centre. Serve warm. Goes well with a lemon sauce ,cream or icecream.
Combine the finely grated zest and juice of 1 lemon, 1 tablespoon golden syrup,2 tablespoons of sugar and 3/4cup of hot water in a jug or bowl.In another small bowl, mix 2 tablespoons custard powder with 1/4 cup of cold water, then stir this into the lemon mixture. Microwave for about 2 minutes stirring once or twice, until the sauce thickens and boils, then stir in 1 teaspoon of butter.
Wairere Nursery 826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email: Open 7 days 8:30am-5pm