Apple and butterscotch sponge pudding

Apple and butterscotch sponge pudding


Fresh apples with rich butterscotch sauce is a heavenly match in this winter pudding dessert.

The ingredient of Apple and butterscotch sponge pudding

  1. 60g butter, chopped
  2. 5 Granny Smith apples, peeled, cored, cut into wedges
  3. 1/4 cup brown sugar
  4. 1/3 cup pure cream
  5. 2 eggs
  6. 1/3 cup caster sugar
  7. 1/2 teaspoon vanilla extract
  8. 1/3 cup plain flour
  9. 1/3 cup self-raising flour
  10. 2 tablespoons boiling water
  11. 20g butter, melted
  12. Double cream, to serve
  13. Icing sugar, to serve

The instruction how to make Apple and butterscotch sponge pudding

  1. Preheat oven to 180u00b0/160u00b0C fan-forced. Melt butter in a large non-stick frying pan over medium heat. Add half the apple to pan. Cook, turning occasionally, for 6 to 8 minutes or until apple is caramelised and tender. Transfer to a greased 3cm-deep, 16.5cm x 24cm (base) baking pan. Repeat with remaining apple.
  2. Add brown sugar and cream to pan. Cook, stirring, for 2 minutes or until sugar has dissolved and mixture has thickened slightly. Remove from heat. Pour over apple.
  3. Using an electric mixer, beat eggs, sugar and vanilla in a bowl on high speed for 8 to 10 minutes or until thick and creamy. Using a large metal spoon, fold in sifted flours (see tip). Fold in boiling water and melted butter. Pour over apple mixture. Bake for 30 to 40 minutes or until a skewer inserted in sponge comes out clean (cover loosely with foil if over-browning). Dust with icing sugar. Serve with cream.

Nutritions of Apple and butterscotch sponge pudding

calories: 364.236 calories
calories: 18 grams fat
calories: 11 grams saturated fat
calories: 45 grams carbohydrates
calories: 33 grams sugar
calories: 5 grams protein
calories: 117 milligrams cholesterol
calories: 170.56 milligrams sodium
calories: NutritionInformation

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