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Apple and rosemary pudding
Apple and rosemary pudding
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Kate Brack's cozy Winter Orchard Fruit and Rosemary Golden Pudding.
Ingredients:
  • 650g apple
  • 20.00 ml verjuice (see note)
  • 1/2 tsp finely chopped rosemary leaves
  • 150g unsalted butter, softened
  • 220g (1 cup) caster sugar
  • 4.40 gm vanilla extract
  • 2 eggs
  • 250g (1 2/3 cups) self-raising flour, sifted
  • 200ml milk
  • Icing sugar, to dust
  • Vanilla ice-cream, to serve
  • 220g (1 cup firmly packed) brown sugar
  • 175g (1/2 cup) golden syrup
Instructions:
  • Preheat your oven to 180C and lightly grease an ovenproof dish.
  • Prepare the apples by peeling, quartering, and coring them, then slicing them into 1cm-thick pieces. Arrange the apple slices in a dish, drizzle with verjuice, sprinkle with rosemary, and gently mix everything together.
  • To prepare the pudding batter, use an electric mixer to blend the butter and caster sugar until pale and fluffy, which should take about 5 minutes. Mix in vanilla, followed by adding eggs one at a time, making sure to combine well after each addition. Gently stir in the flour until just combined. Slowly incorporate milk until the batter is smooth. Spread the batter evenly over the apple mixture and smooth out the top with the back of a spoon.
  • In a saucepan over medium heat, combine sugar, golden syrup, and 250ml (1 cup) water. Stir for 1 minute until sugar dissolves. Increase heat to high, bring to a boil, then evenly pour over batter.
  • Place dish on a baking tray and bake for 55 minutes, or until the top is golden and set and the apples are tender. Dust with icing sugar and serve with ice cream.

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