Dutch Apple Pudding with Syrup |

Name: Dutch Apple Pudding with Syrup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 125 g butter, softened; 250 ml sugar; 250 ml cake flour; 10 ml baking powder; Pinch of salt; 3 large eggs; 65 ml milk; 410 g can pie apples, drained and chopped if the pieces are large; 45 ml sugar; 5 ml cinnamon; 125 g butter; 250 ml sugar; 125 ml milk

Ingredients

Units Scale

Apple Pudding

125 g butter, softened
250 ml sugar
250 ml cake flour
10 ml baking powder
Pinch of salt
3 large eggs
65 ml milk
410 g can pie apples, drained and chopped if the pieces are large
45 ml sugar
5 ml cinnamon

Buttery Syrup

125 g butter
250 ml sugar
125 ml milk

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Instructions

Preheat the oven to 350⁰F (180⁰C). Lightly grease a 23 x 33 cm baking dish.
Cream 125 g softened butter and 250 ml sugar together until pale, creamy and well combined.
Sift 250 ml cake flour, 10 ml baking powder and a pinch of salt together and set aside.
Add 2 large eggs to the creamed butter and sugar mixture, one at a time, beating well after each addition.
Add 15 ml of the sifted flour mixture and mix it in. Add the last large egg and beat until well combined. This little bit of flour helps keep the mixture from becoming too loose when the final egg goes in.
Add the remaining sifted dry ingredients and 65 ml milk, a little at a time, mixing just until you have a smooth, fairly thick batter. Don’t overmix it.
Spread the batter evenly into the greased baking dish.
Combine 410 g drained pie apples, 45 ml sugar and 5 ml cinnamon, then spoon the apple mixture evenly over the batter.
Bake at 350⁰F (180⁰C) for 30 to 35 minutes, or until the pudding is risen, lightly golden and a skewer inserted into the centre comes out clean. If your oven runs hot, start checking at 30 minutes.
While the pudding is baking, make the syrup. Combine 125 g butter, 250 ml sugar and 125 ml milk in a saucepan over medium heat. Stir until the butter has melted and the sugar has dissolved, then bring the mixture to a gentle boil. Let it bubble gently for about 2 minutes, stirring occasionally, then remove from the heat.
As soon as the pudding comes out of the oven, slowly pour the hot syrup evenly over the hot pudding. Let it stand for about 10 minutes so the syrup can soak into the pudding before serving.
Serve warm with fresh cream or custard.

Notes

Prepared, tried, and tested by Fatima

Nutrition

Serving Size: 1
Calories: 342
Sugar: 46.4 g
Sodium: 244.1 mg
Fat: 9.8 g
Saturated Fat: 5.7 g
Trans Fat: 0 g
Carbohydrates: 62.4 g
Fiber: 0.8 g
Protein: 3.3 g
Cholesterol: 69.2 mg