Apple & Butterscotch Pudding
400g Granny Smith apples, peeled, cored & thinly sliced
250g self-raising flour
150g caster sugar
250ml milk
100g unsalted butter, melted
2 eggs, lightly beaten
1 ½ tsp vanilla extract
250g brown sugar
50g unsalted butter, diced
1 ½ cups (375ml) boiling water
Icing sugar, for dusting
1 cup thick cream, to serve
Preheat oven to 160°C Fan or 180°C Conventional.
Butter a 2.5 litre baking dish and arrange apples evenly around the base.
Place flour and sugar in a large mixing bowl and whisk to combine. Add the milk, butter, eggs and vanilla and whisk until smooth and combined then pour over apples. Place the sugar, butter and water in a heatproof jug whisk until sugar dissolves then carefully pour over the batter. Bake for 30 minutes until the pudding is golden and cooked. Dust with icing sugar and serve with thick cream.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
