23 aug

Baked Apple Pudding

Mrs TL Badgery, Bowral Branch

SERVES 6–8

225 g (1½ cup) plain flour

1½ teaspoons baking powder

2 tablespoons butter

80 ml (¹/₃ cup) milk

2 granny smith apples, peeled, cored and finely chopped

45 g (¼ cup) sultanas

1 tablespoon brown sugar

large pinch of ground cloves

1 teaspoon finely grated lemon zest

180 g caster sugar

250 ml (1 cup) boiling water

Preheat oven to 170°C.

Combine the flour and baking powder in a bowl. Using your fingertips, rub in half the butter. Add the milk and stir to form a coarse dough.

Turn the dough out onto a lightly floured surface and knead briefly until it comes together– take care not to overwork it or the dough will be tough. Roll out into a 24 x 18 cm rectangle.

Combine the apples, sultanas, brown sugar, cloves and lemon zest in a bowl and mix well. Spread the apple mixture over the dough and roll up to form a log. Place the log seam side down in a 1.5 litre (6 cup) capacity baking dish.

Combine the caster sugar, the remaining butter and the boiling water in a saucepan and bring to the boil. Pour the syrup over the pudding.

Bake for 1 hour, or until the pudding is golden and the syrup is bubbling.