Self-saucing Apple Pudding with Feijoa Ice Cream
You've read it right. This apple pudding is self-saucing. The sauce is created underneath the cake mixture when it's cooking in the oven. Magic! We have made this cake with apples, but you could substitute with pears, berries, or stone fruits.
INGREDIENTS FOR THE APPLE PUDDING
2 tablespoon golden syrup
130g self-raising flour
300ml boiling water
4 tablespoon golden syrup
¼ tsp nut meg
100g brown sugar
Preheat the oven to 180 degrees.
Peel and chop the apples into chunks, and remove the core. Place the chopped apples into a pot with 100g sugar and 50g butter.
Cook for approximately 10 minutes until soft and the apples have caramelised slightly. Remove from the heat and pour the apples into an oven-proof baking dish. The cake topping will go on top.
To make the cake topping, add 80g melted butter and 80g sugar into a bowl and mix well to combine. Add the milk, egg, and 2 tablespoons of golden syrup to the butter and sugar mixture and mix well. Sift in the flour into the wet mixture and fold through.
Pour the cake topping batter on top of the apples and gently spread the mixture evenly to cover the apples.
In a jug, add 300ml of boiling water and 4 tablespoons of golden syrup. Pour the liquid over the back of the spoon and on top of the cake batter. (The spoon will prevent the liquid from creating a hole in the batter.)
Bake in the oven at 180 degrees for 45-50 minutes.
Best served straight from the oven with ice cream.
Top tip! Save the feijoa skins to make feijoa cordial or even a feijoa syrup for your homemade cocktails.