In this week’s post, local Nelson chef and guest Blogger, Grant Dicker has a delicious recipe using local Nelson apples. Yum! Take it away, Grant…
With the days at their shortest, and the evenings their coolest, a warm and delicious pudding can be just the antidote to the evening blues. Apples are still plentiful, with lots of varieties on the shelves at Fresh Choice Nelson. You can use these in a variety of ways to create many comforting winter treats. A good fruit crumble is a simple, staple favourite, or an apple pie another good go-to recipe. I also like a Tarte-Tatin, but this upside down pudding is a nice, sticky, easy option in individual serves.
Granny Smith apples make a good, slightly tart option; or choose Royal Gala or Eve apples if you prefer something sweeter and fragrant. The helpful team in the produce department at Fresh Choice Nelson will be able to direct you to a pudding-perfect variety.
Ingredients:
- 4-5 apples
- 1 egg
- 1/2 cup soft brown sugar, lightly packed.
- 95 g butter
- 1/2 cup golden syrup
- 1 1/4 cups self-raising flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ginger
- 1/2 cup boiling water
- 5-6 tbsp maple syrup
Method:
Preheat oven to 180 degrees C, grease 6 ramekins or large muffin tins.
Peel, core and slice each apple, add to a saucepan with a little water and simmer until they are still firm and just cooked. Drain the apples, and set aside some slices before roughly chopping the remainder until you have approximately 3/4 cup (the extra slices will be for decoration later, 20 slices should do).
In a large bowl beat the egg and sugar together until well combined. Melt the butter and golden syrup over a low heat and then combine with eggs and sugar, stirring as you combine them. Add the dry ingredients and mix well. Stir in the boiling water, and then gently fold in the chopped apple.
Drizzle the maple syrup into the base of each ramekin/tin, arrange 3 apple slices in the bottom of each, and then 2/3 fill each ramekin/tin with the pudding mixture.
Bake for 20-25 minutes or until cooked. Rest them for 5 minutes when removed from the oven before inverting each ramekin/tin onto a serving plate. This pudding is perfect served warm with custard or vanilla ice cream, and a drizzled with a little extra syrup.
Stout beer – The new All Blacks!