SS GFS Sticky Apple Nut and Sultana Pudding

Method

Method

  1. Pre heat the oven to gas mark 4.  Butter 6 metal pudding/Dariole  moulds.
  2. In a bowl sieve the flour, bicarb of soda, salt, cinnamon and all spice.
  3. Whisk the sugar and eggs in a separate bowl.  Once mixed add the eggs and melted butter and mix thoroughly to combine.
  4. Fold in the dry  ingredients to the wet and then fold in the apples and fruit along with the brandy they were soaking in.
  5. Fill the cake tins to ¾ full, pop it in the pre heated oven for  20-25 minutes or until a skewer comes out clean.
  6. For the brandy sauce, add all the ingredients to a pan and heat gently stirring to combine.  SIMPLE!

Ingredients

Prep time:

Cook time:

Serves: 6

  • 150g Sultanas soaking in 100mls of brandy

  • 100g caster sugar

  • 250g of plain flour

  • 1.5 teaspoons of bicarb of soda

  • ½ teaspoon of salt

  • 1teaspoon of cinnamon

  • 1 teaspoon of all spice

  • 330g of tightly packed dark brown sugar

  • 2 large eggs

  • 225g of butter melted

  • 100g of toasted nuts, pecans or hazelnuts roughly chopped

  • 3 medium or 2 large baking apples, peeled and chopped chunky

  • 75g of butter

  • 75g of dark brown sugar

  • 150mls of double cream

  • A few tablespoons of brandy to your taste.