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Little honey apple puddings
Little honey apple puddings
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Ingredients:
  • Soft butter, for greasing
  • 50g (2 1/2 tbsp) butter
  • 500g golden delicious apples, peeled, cored, cut into 3cm-thick slices
  • 125ml (1/2 cup) honey
  • 75g butter, extra, at room temperature, cubed
  • 40.00 gm caster sugar
  • 2 tsp finely grated lemon rind
  • 1 egg, at room temperature
  • 115g (3/4 cup) self-raising flour
  • 80ml (1/3 cup) milk
  • Thick cream, to serve
Instructions:
  • Place a rectangular cake cooler or wire rack in a large roasting pan. Arrange six 175ml ceramic custard cups on the rack ensuring they do not touch. Remove the cups from the rack and generously brush with butter to grease them. Cut 6 pieces of non-stick baking paper and foil slightly larger than the top of the custard cups. Place the paper on top of the foil and create a pleat in the center of each.
  • In a large frying pan over high heat, melt the butter. Add the apples and toss to coat. Cook for 7-8 minutes, stirring occasionally, until the apples start to brown. Transfer apples to greased custard cups. In the same pan, add honey and bring to a boil over high heat. Boil uncovered for 2-3 minutes until honey thickens. Pour over the apples in the cups.
  • Place the roasting pan on high heat and fill it with enough water to cover the rack. Cover with 2 sheets of foil and bring to a boil. Fill a kettle with water and bring to a boil for later use.
  • In a medium bowl, use electric beaters to whip together the additional butter, sugar, and lemon rind until smooth and light in color. Add the egg and mix until fully incorporated. Don't worry if the mixture looks a bit curdled. Gently fold in half of the flour and half of the milk using a large metal spoon until just combined. Repeat with the remaining flour and milk.
  • Carefully fill prepared cups with pudding mixture and use the back of a spoon to smooth the surface. (Expect the apple mixture to be slightly runny.) Cover the puddings with foil and paper, making sure the foil-side is up. Secure them by tying white unwaxed string under the rims of the cups and scrunch the foil and paper around the edges.
  • Position the cups on the rack and pour boiling water into the pan until it reaches halfway up the sides of the cups. Cover the pan tightly with foil, ensuring a secure seal around the edges. Steam on medium-low heat for 30 minutes until cooked through.
  • Using rubber gloves, remove a cup from the water and insert a skewer into the center of the pudding. If it comes out clean, it's ready. Test multiple puddings to ensure they are all done. If any need more time, cover, secure with string, and steam for an additional 5 minutes.
  • Let the puddings rest for 1 minute, then gently flip them onto plates. Enjoy right away with a dollop of thick cream.

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